Tomato dumpling soup
Bulgarian Tomato Dumpling Soup
Make sure to prepare in a pot with a large diameter to allow dumplings to rise to the top.
1 large onion, diced
4 garlic cloves, minced
3 tablespoons olive oil
6 cups chopped fresh tomatoes
2-3 teaspoons hot chili powder
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups vegetable stock or tomato juice
2 tablespoons butter, at room temperature
2 eggs, separated
1/4 cup couscous
1/4 cup boiling water
3/4 cup flour
1/4 teaspoon salt
2 teaspoons fresh dill weed (1 tsp dried)
1/3 cup milk or vegetable stock
chopped fresh parsley
grated sharp cheddar cheese
1 -In a medium soup pot, saute the onions and garlic in oil, stirring frequently until onions begin to soften.
2 -Add the tomatoes and cook until the onions are golden and the tomatoes are soft.
3 -Stir in the chili powder, flour, salt, and pepper an mix well.
4 -Pour in the stock slowly while whisking to completely dissolve the flour.
5 -Coarsely blend the soup in a blender or food processor and return it to the pot.
6 -Bring the soup to a boil, then reduce heat and simmer for 20-30 minutes.
7 -As soup simmers, prepare the dumplings. Cream the butter with the egg yolks.
8 -Place the couscous in a small bowl; pour the boiling water over the couscous, cover the bowl with a plate and allow it to steam for 5 minutes.
9 -Add the steamed couscous and the flour, salt, dill, and milk or stock to the butter mixture and blend well.
10 -In a separate bowl, beat the egg whites until stiff and then fold them into the couscous mixture.
11 -Drop the dumpling batter into the simmering soup by rounded tablespoons and cook, covered for about 15 minutes.
12 -The dumplings will rise to the top.
13 -To test dumplings, scoop one out and check to see if it is thoroughly cooked before serving.
14 -Serve hot, topped with fresh parsley and cheddar cheese.