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Veggie Broth with Dumplings

By OcadoLife
Warming 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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.