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Soup with Pork Ribs and Fluffy Dumplings
Instructions
Rinse the pork ribs under cold water and place them in a large pot, covering with fresh cold water. Starting with cold water matters — the meat will give the broth maximum flavour. Add the bay leaf and peppercorns. Bring to the boil, be sure to skim off the foam with a slotted spoon, and cook for 40–60 minutes until the meat is fully done.
Take the cooked ribs out with a slotted spoon, let them cool until warm, and carefully separate the meat from the bones. Cut it into 2–3 cm portion-sized pieces.
Cut the potatoes into small 1.5–2 cm cubes. This is the standard size for soup — they cook quickly and are easy to eat with a spoon.
Add the potatoes to the boiling strained broth and cook for 10 minutes until half done.
Finely chop the onion into 4–5 mm cubes for the saute.
Grate the carrot on a coarse grater — this way it cooks faster and spreads nicely through the soup.
Saute the onion in vegetable oil for 3–5 minutes until transparent, add the carrot and saute together for another 5 minutes until soft and a bright orange colour.
Add the finished saute to the soup and cook for another 5 minutes — the saute will give the broth colour and aroma.
Make the dough for the dumplings: beat the egg in a bowl with a pinch of salt and a ladle of warm (not hot!) broth. Warm broth activates the semolina, hot broth would “cook” the egg.
Add the semolina and mix thoroughly. Let it stand for 5 minutes — the semolina should swell slightly.
Gradually add the sifted flour and a spoonful of vegetable oil. Mix well.
The dough should be like thick sour cream — it holds on the spoon but slowly drips off. If it is too runny, add flour; if too thick, add warm broth.
Drop the dumplings into the boiling soup with a teaspoon, dipping it in cold water each time — the dough will not stick to the spoon. Cook for 5 minutes — the dumplings will float to the top when they are done.
Add the finely chopped fresh dill. Cook for another 1 minute and remove from the heat — the dill should keep its freshness.
Let the soup rest under the lid for 5 minutes — the flavours will come together. Ladle into bowls, adding pieces of pork from the ribs to each one.
The hearty soup with pork ribs and fluffy dumplings is ready! I serve it with homemade bread and sour cream if desired.
Tips
- 1
You can use beef (cook longer — 1.5–2 hours) or chicken (40 minutes) instead of pork — the cooking time will change.
- 2
Dip the spoon in cold water each time before forming a dumpling — the dough will not stick.
- 3
The dumplings double in size during cooking, so scoop up the dough a little at a time. I use a similar principle to cook shchi with dumplings.
- 4
Serve the soup right after cooking — the dumplings swell over time and lose their fluffiness.
FAQ
Can I make the dumplings without semolina? +
Yes, increase the amount of flour to 140 g, but the dumplings will be denser and less fluffy. Semolina is the secret to the “fluffiness” — it absorbs moisture and swells, giving an airy structure. Alternatives to semolina: finely ground oat flakes (a healthier option), corn flour (for a gluten-free version), or crushed breadcrumbs. Each substitute gives its own character: with oats the dumplings are more “homely”, with corn flour more crumbly. The classic recipe with semolina and flour is the most versatile.
Why do the dumplings fall apart in the soup? +
The main reasons: the dough is too runny (add more flour — it should be like thick sour cream), too little semolina (it “binds” the mixture), or the broth is boiling too vigorously (you need a moderate simmer so the dumplings keep their shape). Also, do not cook the dumplings for more than 5–7 minutes — they can “overcook” from prolonged contact with the hot broth. If the dough turns out too runny, add 1–2 tablespoons of flour and mix well before forming the dumplings.
How long does the finished soup keep? +
In the refrigerator in a tightly closed container — up to 2 days. However, the dumplings are best eaten on the first day — on the second they swell and lose their fluffiness, turning into “mush”. If you are leaving the soup for the next day, it is better to store the dumplings separately from the broth and add them as you serve. I do not recommend freezing soup with dumplings — the dumplings will lose their structure. Freeze only the broth with vegetables and meat, and make the dumplings fresh when serving.
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