Light Salma Soup with Katyk and Dumplings
Soups • Tatar
Description
Optionally, you can sprinkle chopped green onions and parsley on the soup before serving.
Ingredients
- Onion 1 piece
- Potato 2 pieces
- Water 0 fl oz
- Wheat Flour 0 oz
- Chicken Egg 2 pieces
- 20% Sour Cream 5 oz
- Cottage cheese 5 oz
Step-by-Step Guide
Step 1
Place a pot with 1.5 liters of water on the heat, bring to a boil, then reduce the heat.
Step 2
Add finely chopped onion and potato to the boiling water.
Step 3
Prepare the dumplings: mix 1 egg with 30 ml of water. Add enough flour to achieve a thick sour cream consistency.
Step 4
Form dumplings using a teaspoon from the mixture, adding each one to the boiling broth.
Step 5
For the katyk, blend cottage cheese, half a glass of cold water, and 1 egg using a blender. Add sour cream and mix well.
Step 6
When the potato in the broth becomes soft, gently and continuously stir while adding the broth (5-6 ladles) to the cottage cheese mixture (to prevent curdling). Once the cottage cheese mixture becomes more liquid and hot, pour it into the pot with the remaining broth, stirring constantly.
Step 7
Turn off the heat, remembering to salt and pepper the salma generously.
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