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A tasty, hearty and simple vegetarian soup that’s easy-to-make and healthy too. This recipe for Ukrainian dumpling soup is a vegetarian version of a chicken dumpling soup classic. Tempeh and miso replace the chicken meat and broth and the rest is just as it should be.
As the war in Ukraine carries on, it’s hard not to have this abominable atrocity constantly in our thoughts. Rather than wringing my hands and giving the odd donation, I thought it was time to show a little solidarity and support, however tiny, to Ukraine and its very brave people.
Cook For Ukraine
To this end I’ve created a vegetarian version of a classic Ukrainian chicken dumpling soup. And I’m posting it here to highlight the #CookForUkraine initiative. This is a campaign based around the need for – and appreciation of – wholesome food that unites all cultures and nations.
It’s also a chance to try some different recipes and learn about Ukraine’s rich culture and food heritage. Ukraine is the bread basket of the world, after all. Many of the grains we consume here in the UK, including wheat, come from Ukraine. So does sunflower oil.
Clarkenwell Boy joined forces with chefs Olia Hurcules, Alissa Timoshkina and Zuza Zac, amongst others and launched the campaign at the end of last month.
#CookForUkraine: How To Get Involved
Want to get involved? You can do one, or more of the following:
Get cooking and share your pictures, recipes or stories on social media to spread the word. Use the hashtag #CookForUkraine. You’ll find some recipes on the website.Host a supper club or bake sale and send proceeds to the #CookForUkraine Just Giving page.Dine out at participating restaurants. Or, if you’re a food venue you can add a voluntary donation to the bill and also provide a Ukrainian recipe or two on your menus. Email cookforukraine@gmail.com for help with setting up. Donate on the #CookForUkraine Just Giving page.
If you’d like to donate or get involved in raising money for the displaced children and families of Ukraine head over to the Cook For Ukraine Just Giving page. You can find more about the campaign there too.
All proceeds and donations go to Unicef UK’s Ukraine appeal. They are working around the clock to save and support support Ukrainian children and their families.
Ukrainian Dumpling Soup
Ukrainian dumpling soup is traditionally made with chicken. That’s obviously not going to happen here. But I wanted to make it as close to the original as I could. That’s where tempeh and white miso come in.
Tempeh has both a meaty texture and flavour. It also resembles the colour of cooked chicken. White miso is the key here, it provides the umami flavour and nutritious notes of chicken broth. Although you could use a darker miso, white has a lighter, less dominating flavour and it makes a good substitute for chicken stock.
I must have done a good job, because non-vegetarian CT tells me my Ukrainian dumpling soup tastes pretty much like chicken soup. He knows about these things and he really likes it.
The soup itself is quite a simple one. The holy trinity of onion, celery and carrots are in every version I looked at. Parsley or dill and a bay leaf seem de rigueur too. Potatoes are more variable, some recipes contain them and others don’t. I’ve included a potato in mine.
Ingredients needed to make a vegetarian version of Ukrainian Dumpling Soup.I didn’t have any dill, so I’ve used parsley. But I reckon dill, or a mixture of both, would make this already tasty soup even better.
To represent two of the main Ukrainian food exports, I’ve used wheat for the dumplings and sunflower oil to fry the vegetables in.
This Ukrainian dumpling soup is both filling and comforting. It’s perfect for a cold, wet or gloomy day in autumn or winter. This recipe feeds two as a hearty main or four as a lighter lunch.
Ukrainian Dumplings
Dumplings in soups and stews are irresistible. Ukrainian dumpling soup is often called galushki soup. Turns out, galushki is the Ukrainian for dumpling.
Just like British dumplings, Ukrainian ones are lumps of unstuffed dough. Interestingly, the dumplings are made with egg, which makes them quite different to our British ones.
They’re made with just three ingredients: flour, egg and salt. The egg expands the dumplings and causes them to rise a bit. But they’re quite dense and chewy compared to the British dumplings I normally make with baking powder.
Egg Dumplings Top Tips
I always use wholemeal flour for my dumplings. They’re normally fluffy and tender. If you’ve not made wholemeal egg dumplings before, please don’t blame the wholemeal flour. Just add half a teaspoon of baking powder.
I had two goes at making the dumplings. I tried to make the first ones, that you can see in some of my images, dry enough to shape into rounds. That was a big mistake. They ended up being quite tough.
The key with egg dumplings, I found, is to make the dough quite sticky so that you’re unable to roll it with your hands. Just dollop spoonfuls of the dough into the broth and you’ll have a better textured dumpling.
Cook them on a slight simmer for at least fifteen minutes, though more is less when it comes to dumplings.
Ukrainian Dumpling Soup: Step-by-Step
This Ukrainian dumpling soup is a simple one to make. Hands on time is relatively light. It’s the cooking that takes a while. I’ve given the minimum timings here, but it’s hard to overcook this type of soup, so if you can add an extra ten to fifteen minutes to the cooking time, so much the better.
Step 1. Fry Onions
First off, dice the onion. In a large lidded saucepan, heat the oil over a low to moderate heat. Add the onions, then fry until translucent. This usually takes about three minutes.
Step 2. Remaining Vegetables
Whilst the onions are frying, scrub and chop the veg. Slice the celery stick and cut the carrot and potato into smallish chunks.
Add the carrots, celery and salt to the pan. Stir and fry for a minute, then add the potato and stir again. Allow to cook for a further minute.
Top Tip
There’s no need to peel anything, even less so if the vegetables are organic. Much of the nutrition lies in the skin. Just top and tail the carrot and trim the ends of the celery, if needed.
Step 3. Add Tempeh
Cut the tempeh into chunks, roughly twice the size of the veg pieces. Add them to the pan, give a good stir and allow them to fry for a further five minutes. Give an occasional stir.
Step 4. Create Broth
Add the bayleaf to the pan and pour in the water. Clamp the lid on the pan and bring to the boil. As soon as the water is boiling add the parsley. Place the lid back on and allow to simmer for ten minutes.
Whilst the soup is simmering, spoon the miso paste into a small mixing bowl. Take a little water out of the pan and mix it with the miso to form a runny liquid.
Pour the liquid into the pan, making sure you scrape all of the miso out of the bowl. Add a few grinds of black pepper and give everything a good stir. Taste the broth for flavour. If you feel it needs more seasoning, add a little more salt, miso or pepper now.
Step 5. Make Dumplings
Meanwhile in a small mixing bowl, stir the flour and salt together. Make a well in the centre, then break in the egg.
Stir with a flat bladed knife, from the inside out, until the mixture forms a sticky ball.
If the mixture is too dry, add a drop of water. The dough should be too sticky to handle.
Carefully drop teaspoonfuls of the dough into the broth. Clamp the lid back on the pan and simmer gently for fifteen to twenty minutes.
Step 6. Serve Soup
Ladle the soup into bowls, ensuring everyone gets a fair share of the dumplings. Garnish with some fresh chopped parsley and serve.
Vegan Ukrainian Dumpling Soup
It’s only the dumplings that aren’t vegan in this Ukrainian dumpling soup recipe. So, make the soup exactly as given in the recipe card below. It’s only the dumpling ingredients you need to change. And that’s actually just a couple of fairly simple swaps.
All you need to do is substitute the egg for one tablespoon of sunflower oil and two tablespoons of water. You’ll also need to add half a teaspoon of baking powder to the flour.
Other Eastern European Recipes You Might Like
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this vegetarian Ukrainian dumpling soup, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #nanorecetas, so I can spot them.
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If you’d like more soup recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Ukrainian Dumpling Soup. PIN IT.
Ukrainian Dumpling Soup – The Recipe
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Ukrainian Dumpling Soup
A tasty, hearty and simple vegetarian soup that’s easy-to-make and healthy too. This recipe is a vegetarian version of a Ukrainian chicken dumpling soup classic. Tempeh and miso replace the chicken meat and broth and the rest is just as it should be.Prep Time10 minsCook Time35 minsTotal Time45 minsCourse: Lunch, Main CourseCuisine: Eastern EuropeanKeyword: dumplings, miso, simple, soup, tempehServings: 2 peopleCalories: 511kcalAuthor: Choclette @ Tin and ThymeIngredients1 tbsp sunflower oil1 onion diced1 large carrot chopped into small chunks1 stick celery sliced½ tsp sea salt1 potato chopped into small chunks200 g tempeh chopped into chunks about twice the size of the veg750 ml water1 bay leafsmall bunch fresh parsley or dill choppedfreshly ground black pepper2 tsp white misoDumplings50 g wholemeal flour1 pinch sea salt1 eggInstructionsIn a large lidded saucepan, fry the onions in the oil over a low to moderate heat until translucent. This usually takes about three minutes.1 tbsp sunflower oil, 1 onionAdd the carrot, celery and salt then stir. Fry for a minute, then add the potato.1 large carrot, 1 stick celery, ½ tsp sea salt, 1 potatoFry for a further minute, then add the tempeh.200 g tempehContinue to fry for a further five minutes, stirring occasionally.Add the water and bay leaf, clamp the lid on and bring to the boil.750 ml water, 1 bay leafAdd the parsley and pepper and turn the heat down to a simmer. Keep the lid on and cook for ten minutes.small bunch fresh parsley or dill, freshly ground black pepperMeanwhile, take a spoonful or two of the hot stock out of the pan and mix it with the miso to form a runny paste. Stir this back into the pot whilst it’s simmering.2 tsp white misoTaste the stock to ensure it’s seasoned to your liking. If not add a little more salt.Give everything a good stir.Take teaspoonfuls of the dumpling dough (see below) and drop them gently into the soup. You can make four large dumplings or six smaller ones.Put the lid back on and continue to simmer for fifteen to twenty minutes.Ladle into bowls and scatter some fresh parsley over the top.DumplingsIn a small mixing bowl, stir the flour and salt together.50 g wholemeal flour, 1 pinch sea saltMake a well in the centre and break in the egg. Using a flat bladed knife, stir from the inside out until you have a sticky dough. If it looks dry, add a little water. The dryer the dough, the tougher dumplings.1 eggNotesServes two people as a main and four as a light lunch.For less traditional, but lighter dumplings, add ½ teaspoon of baking powder to the flour.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.NutritionCalories: 511kcal | Carbohydrates: 58g | Protein: 29g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 931mg | Potassium: 1335mg | Fiber: 8g | Sugar: 5g | Vitamin A: 7638IU | Vitamin C: 65mg | Calcium: 223mg | Iron: 7mg Tried this recipe?Please take a photo and mention @choclette8 or tag #nanorecetas on Instagram, Twitter or Facebook.
Sharing
I’m sharing this recipe for Ukrainian dumpling soup with #CookBlogShare, which is hosted by Foodie Club this week.
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