Soup with chicken and sour cream dumplings

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients for the broth and soup. For a more rich and satisfying soup, it is better to take chicken meat on the bones. I had one chicken fillet and a bone from half a chicken with leftover meat. You can use half a chicken breast with a bone or thighs and shin on the bone. If you need a more dietary option, it is better to stop at chicken breast.

2. Step 2:

   

   Put the chicken, onion (I had a large onion, so I put only half) and a pinch of salt in a saucepan. When to salt the soup? Usually the soup is salted at the very end, but I advise you to add salt to the broth, because it accelerates the release of protein from the meat and the appearance of foam.

3. Step 3:

   

   Fill everything with water. How much water should I take? Depending on the desired density, taking into account boiling, you can vary the amount of water from 2.5 to 3 liters. Put the pan on high heat. Bring the water to a boil, reduce the heat to medium and cook the chicken, removing the foam, for about 1 hour. As the foam is removed from the broth, it will become lighter and more transparent. In addition, all harmful substances are removed together with the foam.

4. Step 4:

   

   Then remove the broth from the heat. Remove the chicken from the broth and separate the meat from the bones. Discard the bones and onion. And cut the meat into small pieces.

5. Step 5:

   

   Strain the broth through a sieve into a clean saucepan. If a precipitate remains at the bottom of the pan during straining, it does not need to be filtered. Return the pot of broth to the fire and bring it to a boil again.

6. Step 6:

   

   How to slice potatoes? Peel the potatoes and cut them into medium cubes. So it will not boil and it will be convenient to eat.

7. Step 7:

   

   Peel and grate the carrots on a coarse or medium grater. Grated carrots secrete more juice into the broth and it becomes tastier. This is not the only way, of course: many people like to cut carrots into circles, cubes, straws, etc.

9. Step 8:

   

   Put potatoes, carrots and chopped chicken meat in the broth. Add bay leaves. Cook the soup, stirring occasionally, over medium heat for about 20 minutes until the vegetables are ready. Grated carrots are cooked quickly, but potatoes need to taste.

10. Step 9:

    

    While the soup is cooking, prepare the dough for dumplings.

11. Step 10:

    

    Pre-melt and cool the butter. For dumplings, it is the melted butter that is needed, so that together with the yolk and sour cream there is enough moisture to knead the dough.

12. Step 11:

    

    Add sour cream, yolk and cooled melted butter to the flour.

13. Step 12:

    

    Knead a steep slightly sticky dough.

14. Step 13:

    

    Tearing off small pieces of dough with your hands (or with a teaspoon), put the dumplings in a saucepan with soup. Stir so that the dumplings do not stick to the bottom and or to each other. Add salt and pepper to the soup and cook for another 8-10 minutes, stirring. At first, the raw heavy dumplings will sink to the bottom, but as they are ready, they will float to the surface. When all the dumplings pop up, the soup is ready.

15. Step 14:

    

    Remove the finished soup from the heat, cover with a lid and let it brew for 10 minutes. Then pour on plates. Bon appetit!