Lenten soup of dried mushrooms with dumples

You’ll need
  • •100g dried mushrooms;
  • •1 large bulb;
  • •0.5 cup flour;
  • •3 medium potatoes;
  • •2 eggs;
  • • salt, parsley greens.

Rinse mushrooms in warm water and soak them for 1-2 hours. Get the mushrooms and pour the water into a saucepan and bring to the boil. After boiling, add the bulb and cook the broth at a weak boil for an hour.


At this time prepare the dough for the dumpling. Boil the potatoes and, without letting cool, rub through a sieve. Sour the flour, yolks and salt. Stir well. Whisk the proteins from the eggs with a whisk and add to the dough. Knead again.
Roll out the dough into a roller shape and cut into small pieces.


When the broth is boiled, it needs to be strained, and the bulb thrown away, the mushrooms finely chop.
Throw dumpling and chopped mushrooms into the boiling broth. When the potato dumpling is welded – the soup is ready.
Serve to the table with toast and greens.

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