Bulgarian Tomato Dumpling Soup Recipes

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BULGARIAN TOMATO DUMPLING SOUP



Bulgarian Tomato Dumpling Soup image

Make sure to prepare in a pot with a large diameter to allow dumplings to rise to the top. This recipe is posted for Zaar World Tour 2005. I haven't tried it but it is from Sundays at Moosewood.

Provided by MsBindy

Categories     Grains

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 19

1 large onion, diced
4 garlic cloves, minced
3 tablespoons olive oil
6 cups chopped fresh tomatoes
2 -3 teaspoons hot chili powder
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups vegetable stock or 4 cups tomato juice
2 tablespoons butter, at room temperature
2 eggs, separated
1/4 cup couscous
1/4 cup boiling water
3/4 cup flour
1/4 teaspoon salt
2 teaspoons fresh dill weed (1 tsp dried)
1/3 cup milk or 1/3 cup vegetable stock
chopped fresh parsley
grated sharp cheddar cheese

Steps:

  • In a medium soup pot, saute the onions and garlic in oil, stirring frequently until onions begin to soften.
  • Add the tomatoes and cook until the onions are golden and the tomatoes are soft.
  • Stir in the chili powder, flour, salt, and pepper an mix well.
  • Pour in the stock slowly while whisking to completely dissolve the flour.
  • Coarsely blend the soup in a blender or food processor and return it to the pot.
  • Bring the soup to a boil, then reduce heat and simmer for 20-30 minutes.
  • As soup simmers, prepare the dumplings. Cream the butter with the egg yolks.
  • Place the couscous in a small bowl; pour the boiling water over the couscous, cover the bowl with a plate and allow it to steam for 5 minutes.
  • Add the steamed couscous and the flour, salt, dill, and milk or stock to the butter mixture and blend well.
  • In a separate bowl, beat the egg whites until stiff and then fold them into the couscous mixture.
  • Drop the dumpling batter into the simmering soup by rounded tablespoons and cook, covered for about 15 minutes.
  • The dumplings will rise to the top.
  • To test dumplings, scoop one out and check to see if it is thoroughly cooked before serving.
  • Serve hot, topped with fresh parsley and cheddar cheese.

Nutrition Facts : Calories 268, Fat 13.4, SaturatedFat 4.3, Cholesterol 74.1, Sodium 575.3, Carbohydrate 30.8, Fiber 3.8, Sugar 6, Protein 7.5

CREAMY FRESH TOMATO SOUP WITH DUMPLINGS



Creamy Fresh Tomato Soup With Dumplings image

I made this for lunch yesterday, with some beautiful tomatoes my mother gave me. YUM! We had it with grilled cheese sandwiches. Heaven in a bowl! I hope you like it as much as I did!

Provided by canarygirl

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, minced
2 garlic cloves, mashed
4 large very ripe tomatoes, quartered
1 quart water
1 teaspoon dried basil
2 double bouillon cubes (I use Knorr, beef flavor)
salt and pepper
sugar (about 1-2 teaspoons)
1 cup half-and-half or 1 cup milk
1 egg
1/4 cup flour (about)
salt and pepper

Steps:

  • Heat oil in a 2 quart sauce pan over medium high heat.
  • Add onions and garlic and sauté until tender, then add tomatoes, and mush them up a bit, and stir.
  • Cook over medium heat about 10-15 minutes, until tomatoes are quite soft and breaking down.
  • Add water, basil, bouillon cubes, salt and pepper, and sugar.
  • Bring to boil, reduce heat to low, cover and simmer about 20 minutes.
  • Near the end of the cooking time, heat half and half or milk so that it is hot.
  • Add hot milk to soup and stir.
  • Pureé with an arm blender, or do it in batches in a blender.
  • Strain soup through a sieve or run it through a food mill to eliminate any peels and seeds that remain.
  • Mix egg with about 1/4 cup flour (amount will depend on how firm you like your dumplings) and salt and pepper to taste, until well combined.
  • Bring soup to just below boiling and drop in dumplings by very small spoonfuls. Cook about three minutes, or until dumplings float to the surface. Dumplings should be almost like spaetzle, quite small, and soft when cooked.
  • Serve hot with chopped fresh basil or toasted croutons as a garnish if desired.

TOMATO SOUP WITH HERB DUMPLINGS



Tomato Soup With Herb Dumplings image

-Holly Dunkelberger, La Porte City, Iowa

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

2 cans (14-1/2 ounces each) diced tomatoes, undrained
4 cups tomato juice
1/4 cup butter
1 teaspoon beef bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
DUMPLINGS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon dried parsley flakes
1 egg
2/3 cup milk

Steps:

  • In a Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat to simmer. , Meanwhile, for dumplings, combine the dry ingredients in a bowl. Beat egg and milk; stir into dry ingredients until a stiff dough forms. Drop by tablespoonfuls onto simmering soup. , Cover and simmer for 20 minutes or until toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve immediately.

Nutrition Facts :

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