CTV Recipes
Search Recipes
Selma's Estonian dumpling soup (Klimbisupp)
Grandma Selma would say that dumpling soup is always better the next day. Overnight the dumplings will tighten up resulting in a more chewy texture and the broth will develop a better flavour overall. Broth will thicken from the starch in the dumplings. Thin with extra water and season accordingly as needed.
SERVES
24
Ingredients
Chicken broth:
- 1 whole chicken, about 1-1.5 kilograms
- 6 litres water (24 cups)
Dumpling batter:
- 2 eggs, beaten
- 1/3 cup unsalted butter, melted
- 2-1/2 cups 2 % milk
- 3/4 teaspoon sea salt
- 4 cups all-purpose flour
Supp (soup):
- 1 pound carrots, halved lengthwise and thinly sliced (about 2 cups)
- 2 large onions, chopped (about 4 cups)
- 6 ribs celery, chopped (about 3 cups)
- 1 large yellow potato, diced (about 2 cups)
- 1 large bunch dill, chopped (about 1 packed cup)
- 1/2 bunch green onions, thinly sliced
- 1 large clove garlic, grated or pressed
- 1-1/2 tablespoon instant chicken stock mix (optional)
- 5 1/2 teaspoon sea salt
Directions
- In large stockpot, bring water to boil. Prepare dumpling batter.
Dumpling batter:
- In large bowl whisk together eggs, butter, milk and salt. Gradually whisk in flour until fully combined. Batter will be smooth and sticky. Cover and refrigerate.
Chicken broth:
- Add chicken to pot, bring to boil; reduce to medium-low, cover and simmer until chicken is falling apart, about one hour. Remove chicken from pot and allow to cool; skim any excess fat or foam. Pick chicken meat from bones and chop; discard skin and bones.
Soup:
- To chicken broth, add carrots, onion, celery, potato, dill, green onion, garlic, stock mix and sea salt. Bring to boil; reduce to medium, cover and simmer until vegetables are tender, about 30 minutes. Reduce to low. Soup should be just barely simmering when making dumplings.
Dumplings:
- Using two spoons (or retractable ice cream scoop), drop dumpling batter by one to two tablespoon amounts (depending on how large you like them) into hot broth. Dip spoons into hot broth in between to keep batter from sticking. Batter will sink, then float when cooked. Increase heat to high and bring to one final boil to ensure dumplings are cooked through. Add chopped chicken back to soup.
- Serve or allow to cool and store in refrigerator for up to five days.
