Ingredients
Servings: - 8 +
2 l Bouillon chicken
2 tbsp. Flour wheat
5 tbsp. Flakes buckwheat
1 tbsp. Butter
1 bunch Parsley
Salt Add to tast
Description
Today we will prepare a light and low-calorie first course for lunch – buckwheat dumplings with chicken broth. It turns out very tasty, fragrant and healthy. If you want to make the soup more satisfying, you can add chopped potatoes, onions and carrots to the broth. And at the end of cooking, add dumplings. For chicken broth, choose fresh meat on the bone, preferably poultry. To make the broth even more aromatic and tastier, add carrots, onions or leeks, greens or celery root, parsnip or parsley roots, fresh sprigs of dill and parsley, various spices to the chicken.
Step by step recipe 
Put the chicken broth on the fire until it comes to a boil. It can be made ahead of time and stored in the refrigerator, or you can make the broth right before making the dumplings. Melt a piece of butter in the microwave or on the stove. It is not necessary to boil it, as soon as it melts, immediately remove it from the fire.
Pour wheat flour into melted butter. It is advisable to sift it so that the dumplings are homogeneous, without coarse lumps.
Mix flour with butter, achieving a uniform texture. Crack an egg into the mixture. It will help the dumplings keep their shape and not fall apart during cooking. Mix thoroughly.
Now pour buckwheat flakes into the dough for dumplings. Stir the mixture with a spoon so that the flakes are combined with the rest of the ingredients.
We separate the greens of fresh parsley from the stems. Wash the leaves and finely chop with a knife. Add greens to the dough for buckwheat dumplings, salt to taste.
Mix the dough. If it is too liquid, add a little more flakes, and if it is thick, dilute it with broth. With the help of two teaspoons, we will form small dumplings and lower them one at a time into boiling chicken broth. They will approximately double in size while cooking, so don't make them too big to be easy to eat.
Thus, we use all the dough. When the broth boils and the buckwheat dumplings float to the surface, reduce the power of the stove and cook the ingredients for 10-15 minutes so that the dumplings become soft inside. We will serve the dish immediately after preparation. For nutritional value, you can add a boiled quail egg, ready-made chicken fillet or crackers to the soup.
Enjoy your meal!
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