Bulgarian Dumpling Soup

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Bulgarian Dumpling Soup
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
473
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie473 kcal(23 %)
Protein16.11 g(16 %)
Fat30.32 g(26 %)
Carbohydrates37.27 g(25 %)
Sugar added0 g(0 %)
Roughage7.13 g(24 %)
Vitamin A323.89 mg(40,486 %)
Vitamin D0.7 μg(4 %)
Vitamin E3.61 mg(30 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.52 mg(47 %)
Niacin4.93 mg(41 %)
Vitamin B₆0.5 mg(36 %)
Folate72.05 μg(24 %)
Pantothenic acid0.8 mg(13 %)
Biotin3.72 μg(8 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C104.24 mg(110 %)
Potassium668.14 mg(17 %)
Calcium302.27 mg(30 %)
Magnesium58.25 mg(19 %)
Iron1.64 mg(11 %)
Iodine19.28 μg(10 %)
Zinc1.09 mg(14 %)
Saturated fatty acids15.57 g
Cholesterol104.05 mg
Author of this recipe:

Ingredients

for
4
For the cheese dumplings
¼ cup
cold butter
1 cup
Alpine cheese (finely grated)
1
½ cup
For the soup
4
Bell pepper (2 red and 2 yellow, seeds removed and diced)
1
Eggplant (diced)
2
onions (diced)
2 tablespoons
½ teaspoon
4 cups
fresh oregano (to garnish)
Preparation

Kitchen utensils

1 Pot, 1 Bowl, 2 Small bowls, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Salad spinner, 1 Citrus juicer, 1 Fork, 1 Plate

Preparation steps

1.
To make the dumplings knead the butter, cheese, egg and flour into a smooth dough. Season with salt and ground black pepper and if necessary use a little more or less flour so that the dough can be shaped easily.
2.
Wrap in cling film and chill for approx. 1 hour. Then shaped into walnut-sized balls.
3.
To make the soup fry all the vegetables in hot oil for 2-3 minutes. Stir in the curry and quench with the stock.
4.
Simmer for 2-3 minutes and then add the cheese dumplings and cook for a further 10 minutes.
5.
Season with salt and pepper and serve in bowls garnished with fresh oregano.