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Soup with peas and dumplings

Soup with peas and dumplings

We didn't even need anything else to eat today, it was so good. I served a double portion and instead of dessert I also served soup: D. I missed a soup with lots and lots of dumplings. Why was it so good? Probably because it contained new vegetables - true of ours not imported.

  • 1 mic of pork
  • 1 parsley root
  • 3 new carrots
  • 3 new potatoes
  • 3 green onions
  • 2 cloves green garlic
  • 2 stalks of celery celery
  • 2 fresh tarragon stalks
  • 1 teaspoon hot pepper paste //retete/eros-pista-pasta-de-ardei-iuti-73423.html
  • 1 cup green peas [frozen]
  • 1 can of sour cream
  • 3 eggs
  • 6 tablespoons white flour
  • salt
  • green parsley
  • lemon juice - optional

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Soup with peas and dumplings:


  1. The pork bone is washed and boiled in 3 l of salted water.

  2. If necessary, gather with the help of a small pallet or sieve formed foam. Boil for 30 minutes.

  3. Wash and clean the vegetables. I washed the carrots and parsley very well and peeled them lightly, then I washed them again.

  4. Carrots and parsley root set small cubes.

  5. Cut the potatoes into larger hearts.

  6. Cut the onion and garlic into slices.

  7. Add to the juice that boils these vegetables together with celery, chopped, hot pepper paste and tarragon threads.

  8. After 10 minutes of boiling, add the peas.

  9. Beat foam eggs, add salt and flour gradually stirring until smooth.

  10. With a spoon that you put in the hot juice before you form flour dumplings that you add to the boiling pot.

  11. Spread the cream with a little warm juice

  12. .Stop boiling and incorporate the diluted cream into the soup.

  13. Taste and salt if needed.

  14. Serve the soup with plenty of chopped green parsley.

  15. Good appetite !!!!