Supa de GalusteThis is a featured page

Supa de Galuste, Heather F. 22 Time: 1-2 hr

Servings: 8-10

1 lb Chicken ½ kg
1 lb Meat bones ½ kg
10 ½ c Water 2 ½ L
5 Potatoes (small) 5
3 Parsnips 3
4 Onions (small) 4
2 Parsley roots 2
1 Celery root 1 bunch
8 Carrots 8
To taste Salt To taste
To taste Pepper To taste
2 Eggs 2
1 c Griş 167 g
¼ tsp Salt ¼ tsp

1. To prepare the broth, put chicken, bones and water in a large pot. Bring to a boil over a medium-high flame. Remove any foam that accumulates on the surface. Reduce heat and simmer.
2. Meanwhile, rinse and peel the potatoes, parsnips, onions, parsley roots, celery root, and carrots. Chop all the veggies (except potatoes) and add them to the pot. Season to taste with salt and pepper.
3. Once the vegetables are tender and the meat has completely cooked through, remove the chicken and set aside to cool. Chop the potatoes into small chunks and add them to the pot.
4. Clean and chop the meat from the chicken and put it back in the pot. Continue cooking until the potatoes are tender as well.
5. To prepare the găluşte, beat the eggs in a small bowl. Add griş and salt and mix until the mixture is well blended and doughy.
6. Drop the dough by the spoonful into the boiling soup mixture. The dumplings will be done 10 minutes after they rise to the surface. Serve hot (discard the bones when serving).

Depending on the type of pot you use, there may not be enough room for the dumplings to float. If this is the case & a more watery soup is desired, add just enough water so that the dumplings can float. If the soup is the right consistency without added water, allow the dumplings approximately 15 minutes to cook. Served with a hot chili, this dish is excellent on a chilly day or if you're coming down with a nasty cold.

Substitutions: Meat bones/3 bouillon cubes. Parsley root/Parsley leaves (chopped).

Latest page update: made by HetheJoyFerg , May 28 2008, 4:45 AM EDT (about this update About This Update HetheJoyFerg Edited by HetheJoyFerg

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Keyword tags: Dumpling Soup
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