Soups

Poultry giblet soup with semolina dumplings

Poultry giblets simmered with root vegetables and homemade semolina dumplings, finished with parsley. Makes enough for six servings.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
35 min
Cook time
50 min
Servings
6 servings
Difficulty
Easy
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Poultry giblet soup with semolina dumplings recalls the hearty soups that filled our grandmothers' kitchens with comforting aromas. Simmer the giblets in water, skim off the foam, then add chopped celery root, carrot, onion, and a bay leaf. Make the dumplings with eggs, a little oil, salt, a pinch of baking soda, and fine wheat semolina, and refrigerate the dough for at least an hour before cooking. Finish the soup with parsley for a light spring meal for six.

Ingredients

For the soup

For the dumplings

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Instructions

Tip: tap a step to mark it as done.

  1. Bring a small amount of water to a boil in a pot. Add the giblets and cook for 10 minutes, skimming off any foam that forms. Add the chopped vegetables, bay leaf, salt, and pepper, and cook until the vegetables are tender.

  2. Meanwhile, prepare the dumplings. Mix the eggs with a little oil, salt, and baking soda, then gradually stir in the semolina.

  3. Stir until the dough is thick enough to hold its shape. Refrigerate the dough for at least an hour.

  4. Remove the dough from the refrigerator. Use a spoon to shape it into dumplings and drop them into the boiling soup.

  5. Cover the pot and simmer over low heat for 20 minutes. Sprinkle the finished soup with parsley.

Tip: Dip the spoon into the hot soup before shaping each dumpling so the dough slides off easily and the dumplings have a smooth surface.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
217 kcal
Protein
20 g
Carbohydrates
20 g
of which sugars
2.2 g
Fat
6.1 g
of which saturates
1.8 g
Fiber
1.9 g
Salt
1.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Hydinová polievka z drobkov s krupicovými knedličkami

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