Semolina dumplings soup, known in Hungary as grízgaluska, is a light and comforting soup made with soft semolina dumplings cooked in clear broth. This traditional semolina dumplings soup recipe is a staple of Hungarian home cooking, valued for its simplicity and delicate texture. Often served as a starter, grízgaluska soup is especially popular in family meals and everyday cooking.
Semolina Dumplings Soup (griz galuska)
Print RecipeIngredients
- 1 Piece carrots
- 20 Dekagram (dkg) chicken breast
- 2 Table spoon (tbsp) condiments
- 1 Piece egg
- 4 Table spoon (tbsp) semolina
- 2 Table spoon (tbsp) chives
- 2 Tea spoon (tsp) salt
Instructions
This semolina dumpling is a Hungarian royale, we use instead of pasta serving with meat soup. First cook a light meat soup from carrot, chicken breast and condiments (this is a mixture of special dried vegetables used to add meat soup). The cooking time approx 20-30 minutes because the chicken breast easily cooked. Until the soup is cooking prepare the semolina dumplings. Beat the egg white and add the semolina flour, egg yolk and 1 teaspoon salt all at once and mix well. The mixture should be thick. Set aside for about 15 minutes in refrigerator, becasue the semolina flour will absorb the egg. Turn the heat to low and using two teaspoon, form dumplings and put them in the simmering soup. Stir at once be sure it wasn’t sticked and cook on medium-low heat approx 15 minutes. Check the dumplings by cutting, whether they are cooked or not. Serve with finely chopped chives or parsely.
