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Hot vegetable soup with soft homemade dumplings, served in a deep bowl.
Tasty soup with soft dumplings and fresh vegetables, a perfect family dish.

Vegetable soup with semolina dumplings

Author: Flavelo
Recipes Soups
The secret to the perfect dumpling soup lies in contrasts: the meeting of crystal-clear, vegetable-sweetened broth and bite-sized yet quiveringly soft dumplings. This dish is not just a soup, but a play on textures. The texture of the dumplings is ideal when the dough is soft enough to swell under heat but still holds its shape, absorbing the golden, spicy aromas of the soup.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 5 servings
🔥 Calories 210 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large soup pot (at least 3 litres)
  • Chopping board and sharp knife
  • Mixing bowl for dumplings
  • Tablespoon for shaping

Allergen Information

⚠️ Gluten
⚠️ Egg
⚠️ Celery

Instructions

1 ✓

Clean the vegetables. Cut the carrots, parsnip, and celeriac into uniform, bite-sized cubes or rounds. Leave the onion whole.

Tip: Uniform chopping ensures all vegetables soften at the same time.
2 ✓

Heat the fat in a pot and sauté the root vegetables for 5-6 minutes until they become fragrant and their colour deepens.

Tip: Sautéing the vegetables caramelises the sugars on their surface, giving the soup a much richer flavour [Maillard reaction].
3 ✓

Pour in the cold water, add the whole onion, salt, and pepper. Bring to the boil, then reduce the heat to the lowest setting and simmer gently for 30 minutes.

Tip: Starting with cold water helps flavours dissolve slowly from the vegetables into the stock [Diffusion].
4 ✓

Meanwhile, prepare the dumpling: beat the egg with a pinch of salt, then mix in the flour and semolina. Let it rest for 10 minutes.

Tip: During resting, the semolina absorbs the moisture from the egg, making the dumpling structure more stable [Hydration].
5 ✓

When the vegetables are almost tender, dip two tablespoons into the hot soup and form dumplings from the dough, dropping them directly into the soup.

Tip: The hot spoon prevents the dough from sticking to the utensil.
6 ✓

Cook for another 10-15 minutes until the dumplings float to the surface and are cooked through. Before serving, sprinkle with finely chopped parsley.

Tip: Cut a dumpling in half to test; if the centre is uniform in colour and not raw, it is ready.

Recipe FAQ

Why did the dumpling fall apart?
The dough was likely too soft or the soup boiled too vigorously. Dumplings must be cooked in gently simmering water.
What if the dumpling is hard?
You used too much flour or semolina. Next time, loosen the dough with a little butter or less dry ingredients.

Ingredients

  • 2 pcs Carrots
  • 1 pc Parsnip
  • 1 pc Celeriac (small)
  • 1 pc Onion
  • 1.5 l Cold water
  • 1 tsp Salt
  • 0.5 tsp Whole black peppercorns (in a tea infuser)
  • 1 bunch Fresh parsley
  • 1 pc Egg (Large)
  • 100 g Plain flour
  • 50 g Semolina
  • 1 tbsp Lard or oil (for frying vegetables)