Soup with Cream of Wheat Dumplings

Introduction

History

This recipe has its origins in Eastern European cuisine, where dumplings are a popular addition to soups and stews. Cream of wheat, also known as farina, is a common ingredient in many traditional dishes in this region.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to beat the eggs and butter well before adding the cream of wheat to ensure a smooth and creamy texture for the dumplings.

- Greasing the teaspoon before dropping the dumplings into the soup will help prevent them from sticking.

- Simmer the soup gently to ensure that the dumplings cook evenly and maintain their shape.

Serving Suggestions

Serve this soup with a side of crusty bread or a simple green salad for a complete and satisfying meal.

Cooking Techniques

Be sure to simmer the soup gently to prevent the dumplings from falling apart.

- Carefully turn the dumplings halfway through cooking to ensure that they cook evenly on all sides.

Ingredient Substitutions

If you don't have lard, you can use butter or vegetable oil as a substitute.

- You can use semolina or cornmeal in place of cream of wheat for the dumplings.

Make Ahead Tips

You can prepare the dumpling mixture ahead of time and store it in the refrigerator until ready to use. Simply drop spoonfuls of the mixture into the hot soup when you are ready to cook.

Presentation Ideas

Garnish the soup with a sprinkle of fresh herbs or a dollop of sour cream for a beautiful and appetizing presentation.

Pairing Recommendations

This soup pairs well with a crisp white wine or a light beer. For a non-alcoholic option, try serving it with a glass of sparkling water with a splash of lemon.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Soup with Cream of Wheat Dumplings contains approximately 250 calories.

Carbohydrates

The cream of wheat dumplings in this soup provide a good source of carbohydrates, which are essential for energy production and overall health.

Fats

The lard used in the dumplings adds a small amount of fat to the dish, which helps to enhance the flavor and texture of the dumplings.

Proteins

The eggs in the dumplings provide a good source of protein, which is important for muscle growth and repair.

Vitamins and minerals

This soup is rich in vitamins and minerals, including iron, calcium, and vitamin B12 from the poultry soup base.

Alergens

This recipe contains eggs and wheat, which may be allergens for some individuals. Be sure to check for any allergies before serving.

Summary

Overall, this soup is a balanced and nutritious meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Soup with Cream of Wheat Dumplings is a delicious and comforting dish that is perfect for a cozy night in. The creamy dumplings add a unique texture to the soup, making it a satisfying and hearty meal for the whole family to enjoy.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl eager to learn how to cook. My grandmother, who was known for her delicious and hearty soups, invited me into her kitchen to teach me one of her favorite recipes - Soup with Cream of Wheat Dumplings.

As we gathered the ingredients and prepared the soup, my grandmother began to tell me the story behind this special recipe. She explained that she had learned it from her own mother, who had passed it down through generations in our family. The soup was a comforting and nourishing dish, perfect for cold winter nights or when someone was feeling under the weather.

The key to making this soup, my grandmother said, was in the dumplings. They were made with cream of wheat instead of flour, which gave them a light and fluffy texture that melted in your mouth. She showed me how to mix the cream of wheat with butter, eggs, and a touch of nutmeg, before forming them into small balls and dropping them into the simmering broth.

As the soup cooked on the stove, filling the kitchen with its delicious aroma, my grandmother shared with me her tips and tricks for making the perfect dumplings. She explained how important it was to not overmix the dough, as this would make the dumplings tough and dense. Instead, she said, it was best to gently fold the ingredients together until just combined.

When the soup was finally ready, we sat down at the table to enjoy our creation. The broth was rich and flavorful, with tender pieces of chicken and vegetables swimming alongside the light and airy dumplings. It was a meal that warmed both body and soul, and I knew that I had found a recipe that would become a staple in my own kitchen for years to come.

Over the years, I have made this soup with cream of wheat dumplings countless times. I have shared it with friends and family, who have all marveled at its comforting and delicious flavors. And each time I make it, I am reminded of that special day in my grandmother's kitchen, when I first learned how to create a dish that would become a beloved tradition in our family.

As I sit here now, stirring a pot of soup on my own stove, I can't help but think of my grandmother and the lessons she taught me about cooking and tradition. I am grateful for the time we spent together in the kitchen, and for the recipes and memories that she passed down to me. And as I take a taste of the soup with cream of wheat dumplings, I know that her spirit lives on in every delicious bite.

Categories

| Farina Recipes | Moldovan Recipes | Moldovan Soups | Romanian Recipes | Romanian Soups |

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