Whilst we were having our Romanian cooking lesson from my friend Cristian, he introduced us to this beautiful delicately flavoured soup made using fresh Chicken soup with wheatlet dumplings. This soup was amazingly delicious and easy to make, so much so that even my fussy 10 year old son loved the soup. It has an amazing power to make you sweat a few minutes after you’ve had the soup so this would be a fantastic soup for when the weather starts getting a little chillier.
I would love to make this soup with a little bit of ginger added to the ingredients, but truthfully speaking this is a dish that is perfect as it is. I would definitely be making this again a few times this winter. This soup doesn’t need a lot of ingredients and for an instant version, you can use ready made store bought chicken stock and simply add some fresh vegetables and the dumplings to the stock, but the flavour of fresh chicken stock in this soup is exquisite.
SUPA CU GALUSTE (ROMANIAN SOUP WITH DUMPLINGS)
In a large pot put 1/2 a chicken (bone in) to boil along with some roughly chopped carrots and kohlrabi. If possible add some parsley roots to the stock as well and let this boil in a large pot of water. Add some seasoning – salt, black pepper and some vegeta seasoning to your taste and let this simmer away until the the chicken is fully cooked. Remove the chicken from the soup.
You can shred the chicken pieces and add them to the soup but traditionally this soup is a clear broth with the dumplings in there along with the carrots and kohlrabi. Whilst this pot is cooking, prepare the dumplings: Take 2 eggs and whisk in some wheatlets to the eggs.
Continue to add wheatlet to the eggs, beating them in with a fork slowly until it reaches the point where the fork can rest on the mixture without sinking in. (See picture).
At this point, using a wet spoon drop the wheatlet mixture directly in to the soup in the shape of dumplings and let these cook on high heat. Use up all the mixture by adding it to the soup as dumplings. Serve the soup hot with some crusty bread rolls.
If you want to use ready made store bought chicken stock, then bring the chicken stock to boil with some chopped carrots and kohlrabi and parsley roots. Add the seasoning and drop the dumplings into the soup as soon as it reaches a boil. Sprinkle some freshly chopped parsley on top before serving. This recipe was prepared b my friend Cristian who learnt this from his mother, as a family handed down recipe.
- 2 eggs
- Wheatlets – 1/2 cup plus more as required to make the dumplings
- Half a chicken, with bones in
- 2 large carrots, roughly chopped
- 1 cup Kohlrabi, diced
- A small bunch of parsley with roots
- Salt and black pepper
- Vegeta seasoning
- Boil the chicken along with the vegetables and parsley roots in a large pot. Add the seasoning and let it boil.
- Make dumplings batter using the eggs and the wheatlets, until the batter is thick enough for the fork to rest on it without sinking in.
- Remove the chicken from the soup.
- Using a wet spoon, make small dumplings and drop them directly into the soup whilst it is boiling.
- Sprinkle some finely chopped parsley before serving the soup with some fresh crusty bread rolls.