Soups

Vegetable soup with dumplings and peas

Vegetable soup with carrots, peas, potatoes, and frozen vegetables, finished with egg-and-flour dumplings. Serves 4 on a budget.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
15 min
Cook time
30–35 min
Total time
45 min
Servings
4 servings
Difficulty
Easy
Cuisine
Slovak
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Vegetable soup with dumplings and peas is a mild homemade soup that appeals to kids and adults alike. Sauté carrots and parsley root in oil and butter, then add frozen or fresh vegetables, peas, bell pepper, and potatoes. Add water and season with vegetable and chicken bouillon, onion, leek, and garlic. Finish by cooking quick halušky, small Slovak dumplings made with egg and semi-coarse wheat flour, directly in the soup. Made with inexpensive ingredients, this soup serves four for lunch or dinner.

Ingredients

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Instructions

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  1. Peel the onion and garlic. Cut off about half of the white part of the leek and wash it. Peel the carrots, finely grate one, and slice the rest into rounds. For large carrots, halve them lengthwise first, then cut into half-moons. Peel and slice the parsley root the same way.

    Pick off about a handful of parsley leaves and chop them as finely as possible; leave the remaining parsley whole. Peel the potatoes and cut them into small pieces so they cook quickly in the soup.

    Vegetable soup with dumplings and peas

  2. Heat 3–4 tbsp oil in a large pot and add about 2 tbsp butter. Add the sliced and grated carrots and the parsley root. Sauté, stirring occasionally. Once the carrots release their juices, add all the frozen or fresh vegetables and stir.

  3. Sauté the vegetables briefly, then add a little salt and ground pepper. Go easy on the salt, as the bouillon cubes are quite salty. Add water according to how much soup you want to make, crumble in the bouillon cubes, and stir. Add the whole onion, the piece of leek, and the pressed or finely chopped garlic.

  4. Cover the pot and bring to a boil, then reduce the heat to the lowest setting and simmer for about 7–10 minutes. Add the potatoes, stir, and cook for about 5 minutes. Then add the frozen peas and cook for about 3 more minutes.

    Vegetable soup with dumplings and peas

  5. Meanwhile, beat the egg in a bowl with salt and the finely chopped parsley. Gradually stir in semi-coarse or coarse wheat flour until you have a thick, slightly sticky dumpling dough. You can also stir in a little oil. Once the peas have cooked briefly, drop small portions of the dough into the soup to form dumplings and bring it back to a boil.

  6. Once the dumplings are cooked, turn off the heat and add the whole parsley stems to the soup. Cover for about 5 minutes, then stir and serve.

Tip: Cook one dumpling as a test first—if it falls apart in the boiling soup, stir another tablespoon of flour into the dough.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
505 kcal
Protein
13 g
Carbohydrates
64 g
of which sugars
9.6 g
Fat
23 g
of which saturates
5.9 g
Fiber
13 g
Salt
3.6 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: Zeleninová polievka s haluškami a hráškom

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