This was very very good. The soup itself was flavorful and would have been enough as a dinner soup. But adding the dumplings converted this soup into an entree. The couscous addition in the batter makes the dumplings pretty foolproof -- no real concern that they'll still be raw because most of the bulk is couscous, which was already cooked.
I opted to cook only enough dumplings as we needed that night. We will have to make future dumplings "on demand" as we eat this as leftovers.
Spicy Bulgarian Tomato Dumpling Soup - Domatene Supa
Sundays at Moosewood Restaurant
Soup
| 1 | onion, diced |
| 4 cloves | garlic, minced |
| 3 T | olive oil |
| 6 c | tomatoes, chopped (fresh or canned and drained) |
| 2 tsp | chili powder |
| 2 T | flour |
| 1 tsp | salt |
| 1/2 tsp | pepper |
| 4 c | stock |
Dumplings
| 2 T | butter, room temperature |
| 2 | eggs, separated |
| 1/4 c | couscous |
| 1/4 c | boiling water |
| 3/4 c | flour |
| 1/4 tsp | salt |
| 2 T | dill weed, fresh (or 1 tsp dried) |
| 1/3 c | milk or stock |
In medium pot, saute onions and garlic until they soften, about 5 minutes. Add tomatoes and cook until onions are golden and tomatoes soft, about an additional 7 minutes.
Add chili powder, flour, salt and pepper. Mix well. Add in stock. Bring to a boil, then lower heat and simmer 30 minutes.
Blend soup in a blender and return to pot. Bring the heat back to a simmer.
Place couscous in a small bowl. Cover with boiling water. Cover with a plate and allow to steam 5 minutes.
To make the dumplings, cream butter with yolks until smooth. Add couscous and flour, salt, dill, and milk or stock to butter mixture. Blend well.
In separate bowl, beat egg whites until stiff. Fold into the couscous mixture.
Drop dumpling batter into simmering soup by rounded tablespoons and cook, covered, 15 minutes.
The dumplings will rise to the top; scoop one out and test to be sure it is cooked. Serve immediately.
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