Saffron Dumpling Soup recipe by Ninik Becker.
This is super easy dumpling soup you can make at any time of season. Very nice to warm up in the cold winter. It is slightly similar with Galuska or Hungarian dumpling and here I used saffron, cayenne pepper and turmeric powder to satisfy my taste. Omit the cayenne pepper powder if you prefer mild taste and omit the saffron if you don’t have one
- 2 cup flour
- 1 cup milk
- 2 tbsp butter/margarine, softened
- 1 egg
- 1 tsp salt, I used garlic salt
- 1/4 tsp baking powder
Mix 1 cup of flour with the rest of ingredients until smooth. Add remaining flour little at time into sticky dough. Fridge until ready to use.
- 1 onion, chopped
- 3 tbsp butter/margarine/oil
- 2 tsp hot paprika powder
- 2 tsp cayenne pepper, optional
- 1 tsp turmeric powder
- a pinch of saffron threads
- salt and pepper
- 6 cups vegetable stock or chicken stock
- 3 cups of vegetable of choice (I used cauliflower and carrots, not visible in the picture).
- Spring onion for garnish or you favorite herb.
Heat butter, sauté chopped onion until softened. Add paprika powder, turmeric powder, saffron threads and cayenne pepper if using.
Add vegetable/chicken stock. Add carrots, cauliflower, salt and pepper. Bring to boil and reduce the heat. Cook for about 15 minutes,
Using two spoons, shape dumpling into simmering soup and cook about 5 minutes. Normally they will float on the surface. Dip the spoon into the hot soup to prevent the dough sticky in the spoon.
Ladle into the serving bowl, garnish with spring onion or favorite herb.
Your super simple soup is ready.
Guten Appetit !