Chicken and Red Cabbage Soup with Semolina Dumplings
Ingredients
- For the soup
- 800 grams Red cabbage
- 1 l chicken stock
- 1 bay leaf
- 2 cloves
- 1 Cinnamon stick
- 2 allspice
- 300 grams chicken (without skin)
- 2 egg whites
- For the dumplings
- 40 grams soft butter
- salt
- Nutmeg
- 50 grams Semolina flour
- 1 egg
Preparation steps
For the soup, rinse the red cabbage, quarter, cut out the hard stalk and cut the cabbage into strips. Heat the poultry stock in a pot and add the red cabbage and the spices to it. Simmer for 30-35 minutes over medium heat. Strain the stock into a new pot.
Rinse the chicken, pat dry and grind the meat in a grinder. Mix the ground chicken with the egg whites, add to the strained stock and bring to a boil while stirring. Do not stir more and simmer for another 30 minutes over medium heat. Skim off the resulting foam and carefully pour the soup through a cloth strainer.
For dumplings, beat the butter with salt and nutmeg until fluffy. Add the egg and the semolina, and let soak for at least 20 minutes.
Bring salted water to a boil. Make dumplings from semolina mixture using two wet teaspoons. Add the dumplings into the hot water and leave until done over low heat for about 15-20 minutes. Take out the dumplings with a slotted spoon, transfer to plates and serve with the soup.