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Veggie Broth with Dumplings

Veggie Broth with Dumplings

By OcadoLifePublished on 06 October 2026Warming and satisfying, this Veggie Broth with Dumplings, from food writer and author Alissa Timoshkina, includes traditional Belarusian kletski – simple dumplings made from egg and flour. Potatoes and eggs make for filling bowlfuls and peas add sweetness, but you could use any vegetables or protein you like.
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Time and servings

45 minsTotal time
4Servings
15 minsPrep time
30 minsCooking time

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 1 celery stick, finely diced
  • 2 carrots, peeled and finely diced
  • 2 garlic cloves, finely chopped
  • 2 potatoes, peeled and finely diced
  • 1.5L vegetable stock, hot
  • 1 bay leaf
  • 2 medium eggs
  • 6 tbsp plain flour, sifted
  • 100g frozen peas
  • 10g dill, chopped
  • 10g parsley, chopped

Method

  • Step 1

    Heat the oil in a saucepan and fry the onion, celery and carrot for 10 mins, adding a pinch of salt. Stir in the garlic; cook for 1 min more.

  • Step 2

    Add the potatoes, stock and bay leaf, and bring to a gentle simmer. Partially cover and cook for 15 mins or until the potatoes are tender.

  • Step 3

    Meanwhile, make the dumplings. Whisk the eggs in a bowl, then gradually whisk in the flour, 1 tbsp at a time, until you have a smooth, spoonable batter. Season with a pinch of salt; leave to rest for 5 mins.

  • Step 4

    When the potatoes are tender, add the peas and drop in the dumplings: dip a teaspoon into the hot soup to warm it, then scoop up ½ tsp batter and drop it into the soup. Repeat to use up all the batter. The dumplings will rise to the surface in a few mins when cooked. Stir in the dill and parsley, season to taste, remove the bay and serve.