Notes Of The Young Chef

Soup with dumplings

Ingredients:
Water - 1.7 l.
Potatoes - 3 pcs.
Ready dumplings - 400 g.
Carrot - 0.5 pcs.
Onions - 0.5 pcs.
Vegetable oil - 40 ml
Salt, pepper - to taste
Bay leaf - 1 pc.
Dill - to taste

Preparation:
1. Cut the peeled potatoes into cubes and boil them in water until tender. Salt the water while cooking the potatoes.
2. In the meantime, cut the onion into cubes and grate the carrot on a fine grater. Fry onions and carrots in oil until light brown.
3. Put the dumplings in the pot with the ready potatoes. When they float to the surface of the soup, add fried onions and carrots. Cook the soup until the dumplings are ready, about 7-10 minutes on very low heat.
4. Taste the soup and, if necessary, add salt. A couple of minutes before the end of cooking dumpling soup, add ground pepper, bay leaf and chopped dill to it.

Bon appetit!