Food
Cooking
Meal in a bowl: Rich legume soup with small Gundi dumplings
It's manna to pull out the soup recipes - a rich, satisfying and sour soup that is suitable for a break meal, sitting in the sukkah or just comforting it as a whole meal on an autumn evening
Tags
recipe
soup
Legumes
Gundi
Yom Kippur
Pre-fast meal
Walla!
Food
Monday, September 21, 2020, 7:30 p.m.
Share on Facebook
Share on WhatsApp
Share on general
Share on general
Share on Twitter
Share on Email
0 comments
FOODY Bloggers Team on the Cover of the Winning Recipe
The holiday season is also the time when soup recipes start to come out.
Although not cold enough yet, the evenings are already starting to get pleasant and there is something pleasant in the soup to spend the holiday meal with.
The recipe for
Rotem Liberzon
's legume and gundi dumplings soup
that we found in FOODY's new recipe book is exactly the kind of soup.
A rich, satisfying and sour soup that is suitable for a break meal, sitting in the sukkah or just comforting it as a whole meal on an autumn evening.
FOODY's new recipe book - "Winning Recipe", brings together the recipes of the best bloggers in the country in one book, each of which specializes in a different style, and brings its own private and family world.
The book is currently on sale for NIS 59, at authorized resellers throughout the country, in the Shekel Brands showroom, 2 Habonim Street, Ramat Gan, and on the company's website.
More from the book:
Baked homemade corn schnitzel
To the full article
Legume soup and Gundi dumplings
Recipe By: Rotem Liberzon, Walla!
Food
★
★
★
★
★
20 minutes of work
60 minutes total
Easy to prepare
5 diners
Persian
vegan
Recipes for Yom Kippur
fur
Soups
Lunch
kosher
It has it all.
Rich and sour legume soup with Gundi dumplings (Photo: from FOODY's recipe book)
Conversion calculator
Ingredients
For legume soup
1 large onion, peeled
4 cloves of peeled garlic
2 tablespoons olive oil
¼ Cup green lentils (well washed)
¼ Pearl pearls (well washed)
¼ Dried cupcake (well washed)
1 teaspoon turmeric (heaped)
Salt
black pepper
5-4 buckwheat
To the gondi dumplings
1 large onion, peeled
1 cup of chickpea flour
2 tablespoons puffed flour
½ as ground flour
1 teaspoon turmeric (flat)
½ A teaspoon of cumin
Salt
black pepper
¼ Bundles of coriander
Olive oil (as needed)
For serving
½ Bundles of coriander
½ Lemon
To the conversion calculator
Preparation
How do you make legume soup and Gundi dumplings?
1
How to prepare the soup:
Finely chop the onion and slice the garlic cloves into thin slices.
Heat olive oil in a saucepan.
Add the onion and garlic to the pot and fry for 2-3 minutes while stirring.
2 Add the peas, grits and lentils and fry for about a minute.
Season with salt, black pepper, turmeric and water and mix.
Bring to a boil, turn to a low heat and cook for about 40 minutes.
3
How to make gundi dumplings
: Grate the onion on a grater.
In a bowl, mix the chickpea flour with the grated onion (including its juices), the puffed flour, the spices, salt and black pepper.
Put the mixture in your hands.
If the ingredients do not combine into the dough, add a little olive oil.
The dough should resemble the texture of plasticine.
4 Chop the coriander and add to the mixture.
Put well with hands for even distribution.
5 Bring the soup to a boil over a medium-high flame, with slightly wet hands, form small dumplings from the dough and place in the boiling soup.
Do not mix or touch them.
The dumplings are ready when they float.
6 Before serving, squeeze in a little lemon, chop the coriander and add to the hot soup.
More soup recipes
Chamin Persi (Hala Bibi)
Gundi
Psolda soup
Cauliflower and kohlrabi soup
Pea soup with vegetables
Iraqi Cuba in yellow soup
Chorba de Prishuara soup
Barley soup
Georgian cheruchi soup
Sour cream soup from macaroni
Cuba Pisera
Bolognese soup
Conversion calculators
Conversion calculators
Volumes
From "Litarchus" to "Litarchus"
Weights
Kgramkgram
temperature
Share on Facebook
Share on WhatsApp
Share on general
Share on general
Share on Twitter
Share on Email
0 comments