Potato Soup with Lazy Dumplings

Ingredients

For the dough:

Flour 3.5 cups

Eggs 2

Water 200 ml

Salt to taste

For the filling:

Minced meat 350 g

Onions 2

Salt to taste

Ground black pepper to taste

For the soup:

Potatoes 4

Carrots 1

Onion 1

Ghee 2 tbsp

Salt to taste

Bay leaf 1

Black peppercorns

Dill 1 bunch

Broth 2500 ml

Mix the sifted flour in a bowl, make a well, and add lightly beaten eggs. Mix the salt in the water. Add to the well with the eggs. Knead the dough. Wrap in plastic wrap and let rest for 30 minutes.

 Finely chop the onion and add to the minced meat. Season with salt and pepper and stir.

Peel the potatoes and cut into small cubes. Finely chop the onion and grate the carrots. Fry the vegetables in melted butter.

Divide the dough into 4 pieces. Roll each piece into a circle. Place the filling on each circle and spread it out in a thin layer. Roll each circle into a roll and cut into rounds approximately 0.5 cm thick. Place them on a floured board and place in the freezer.

Pour the broth into the saucepan. Bring to a boil. Add the potatoes and cook until half-cooked. Now drop the lazy dumplings into the saucepan and cook until done. At the very end, add the fried carrots and onions, bay leaf, and peppercorns, and cook for 2 minutes.

Sprinkle the finished soup with dill. Serve with sour cream.

Enjoy!