Recipe

Tomato Sour Cream Dumpling Soup Recipe

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Ingredients

1 pinch black pepper .
1/2 c fresh dill, sliced .
2-3 tbsps sugar .
4 tbsps sour cream .
2 tbsps fresh parsley, sliced .
1 c flour .
Soup .
4 tbsps butter .
Tiny Dumplings .
4 c chicken stock or 2 c canned chicken broth, with 2 c water or 2 chicken bouillon cubes, with 4 c boiling water .
1/2 tsp salt .
2 eggs .
1 c sour cream .
4 tbsps flour .
salt & pepper .
2 lbs tomatoes, pureed or tomatoes, sliced fine or 2 quarts canned tomatoes, sliced or tomato puree .
4 c milk .
2 tbsps scallions, minced including green part

Directions

Step #1 Sprinkle top tomatoes with sugar, set aside.
Step #2 In a Large Soup Pot: Melt butter, add scallions & saute until golden.
Step #3 Add parsley, 1/2 the dill & all the tomatoes.
Step #4 Sprinkle top with salt & pepper, cover & cook on medium heat for 10 mins stirring every 2 mins.
Step #5 Add the chicken stock, bring to a boil; reduce heat & let simmer 30 mins.
Step #6 With a wire wisk, mix 4 T.
Step #7 flour with milk until lump free.
Step #8 Slowly pour this into the soup stirring constantly.
Step #9 Cover up & bring to a boil over med-heat/flame stirring every once in awhile to avoid scorching.
Step #10 Reduce heat & let simmer.
Step #11 Dumplings: Mix together the ingredients for the sour cream dumplings.
Step #12 The dough will have a consistency firmer than pancake batter, but softer than dumpling dough.
Step #13 As the soup simmers, dip a small spoon into soup.
Step #14 Using the hot spoon, take almond size pieces of dough & drop into the simmering soup.
Step #15 Cook until dumplings all come to the top of the soup.
Step #16 Take 1 c sour cream & whisk it with a few spoonfuls of the hot soup.
Step #17 Stir until smooth.
Step #18 Add back into the soup.
Step #19 Sprinkle top with remaining dill on top.
Step #20 Adjust seasoning by adding more salt & pepper.
Step #21 If the soup is too acidic add more sugar.
Step #22 Enjoy.
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