How to make Paul grandma's Estonian dumpling soup

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes add nutrients while being lower in glycemic index.

smoked meat

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken is leaner and provides a healthier protein option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt offers a tangy flavor with less fat.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and provides a different flavor.

Start by taking 1 chicken and placing it in a large pot with 24 cups of water.

Simmer the chicken until it starts to fall apart, then remove the chicken from the pot.

Let the chicken cool, then pull it apart and chop it up.

Add diced carrots, diced celery, potatoes, and lots of onions to the broth.

Add garlic to the pot for flavor.

Stir in chicken soup base for umami flavor.

Season the broth with sea salt to taste, adjusting for preference.

After simmering the vegetables for a while, prepare the dumpling batter by mixing eggs, flour, butter, salt, and milk.

Let the dumpling batter rest overnight to allow the flour to hydrate.

To form dumplings, use two heated spoons to scoop about a tablespoon of the batter and drop it into the simmering broth.

Alternatively, use a warmed ice cream scoop to drop the dumplings into the broth.

Cook the dumplings until they float to the top, which indicates they are done, usually a few minutes depending on size.

Ensure the dumplings are cooked through before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens