Supa cu galuste – soup with dumplings

Soup base

  • 2½ L. water
  • 2 parsley roots
  • 2 parsnips
  • 1 bunch of celery or celery root
  • 4 small onions
  • 6 carrots
  • salt and pepper
  • green parsley leaves


  • 2 eggs
  • semolina flour
  • salt

To prepare the soup base: In a large pot, add water, parsley roots, parsnips, celery, onions and carrots and bring to a boil over a medium-high flame until the vegetables are tender. Take out the vegetables which can be used as side dish (mash) next day or made into a vegetarian Russian salad.

You can also use as base both chicken or meat soup.

To prepare the galuste: In a bowl, beat the egg whites fluffy then add the yolks. Add the salt and semolina flour until the mixture is doughy. Take the soup aside and drop the dough by the spoonful into the soup mixture. Bring the soup to a simmer over a medium-high flame. The dumplings are done 10 minutes after they rise to the surface. Add fine chopped parsley leaves and serve hot.


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