Soup with Semolina

Soup with Semolina – recipe with photo, ukrainian cuisine
Rating: 4.8 Votes: 17
Cooking Time:
1 hour 20 min.
Recipe Yield:
6 servings
Medium recipe

Soup with Semolina – Ukrainian cuisine recipe, very simple and very hearty soup. Sometimes it happens that semolina is not enough and the dough for golushi is slightly watery. It is better then to sacrifice the beauty of the golushi, not to roll them up, but to put them into the soup with a spoon dipped in water. Then the golushi will turn out more airy and tender. You can also add chicken broth instead of water for a richer taste in golushi.

Recipe Ingredients

Potatoes 2-3 pcs
Onion 100 g
Carrots 100 g
Roots 50-70 g
Water 2 l
Bay Leaf 1 pcs
Dill 2-3 twigs
Parsley 2-3 twigs
For Galushki
Semolina 0.5 cup
Eggs 1 pcs
Water 25 ml

Cooking Recipe

For the recipe of Ukrainian cuisine semolina soup, you need to cook the galushki first. Mix semolina with water, egg, salt, pepper and knead the dough. If the dough is too thin, add more semolina, but not too much so that the dough is not too tight. From the dough, roll a tourniquet 3 cm thick and cut into 1 cm long. Sprinkle the board with semolina, put dumplings on it and set aside for 20-30 minutes so that they dry slightly.

While the golushi are drying, peel and finely chop the onion. In a frying pan, heat vegetable oil and butter, put the chopped onion and simmer over medium heat.

Peel the parsley root and cut into small cubes. When the onion brightens, add the chopped parsley root to it in the pan, mix and simmer further, about 10-15 minutes, until soft.

Peel potatoes and carrots and cut into small cubes. Boil water in a saucepan and pour the prepared vegetables into it. Cook vegetables until half cooked.

Next, add dried galushki and sautéed onions and parsley root, bay leaf, salt and pepper to the vegetables in a saucepan, mix. Cover the soup pot with a lid and continue to cook over medium heat for another 10 minutes.

The soup is ready when the golushi are ready. Ready semolina soup pour into bowls and sprinkle with finely chopped parsley and dill.