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Hot vegetable soup with soft homemade dumplings
Delicious vegetable soup with fluffy dumplings and fresh herbs.

Vegetable Soup with Semolina Dumplings

Author: Flavelo
Recipes Soups
The secret to this soup lies in the contrast: crystal-clear, vegetable-sweet broth meets fluffy, tender dumplings. It's a play on textures. Ideally, the dumplings should be soft enough to swell from the heat but firm enough to hold their shape, soaking up the golden, savory broth.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 5 servings
🔥 Calories 210 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large soup pot (at least 3 quarts)
  • Cutting board and knife
  • Mixing bowl for dumplings
  • Tablespoon for shaping

Allergen Information

⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Clean the vegetables. Dice the carrots, parsnip, and celery root into uniform, bite-sized pieces. Leave the onion whole.

Tip: Uniform chopping ensures all vegetables cook at the same rate.
2 ✓

Heat the fat in a pot and sauté the root vegetables for 5-6 minutes until fragrant and slightly deepened in color.

Tip: Sautéing the vegetables caramelizes their sugars, adding a much richer flavor to the soup (Maillard reaction).
3 ✓

Pour in the cold water, add the whole onion, salt, and peppercorns. Bring to a boil, then reduce heat to low and simmer gently for 30 minutes.

Tip: Starting with cold water helps diffuse the flavors slowly.
4 ✓

Meanwhile, make the dumplings: beat the egg with a pinch of salt, then mix in the flour and farina. Let it rest for 10 minutes.

Tip: Resting allows the farina to hydrate from the egg, stabilizing the dumpling structure.
5 ✓

When the vegetables are nearly tender, dip two tablespoons into the hot soup and use them to shape and drop the dough directly into the liquid.

Tip: The hot spoon prevents the dough from sticking.
6 ✓

Cook for another 10-15 minutes until the dumplings float to the surface and are cooked through. Garnish with chopped parsley before serving.

Tip: Cut a dumpling in half to test; if the center is uniform in color and not raw, they are done.

Recipe FAQ

Why did the dumplings fall apart?
The dough was likely too soft or the soup was boiling too hard. Cook them in gently simmering liquid.
What if the dumplings are hard?
Too much flour or farina was used. Next time, loosen the dough with a bit of butter or use less dry ingredients.

Ingredients

  • 2 medium carrots
  • 1 medium parsnip
  • 1 small celery root (celeriac)
  • 1 medium yellow onion
  • 6 cups cold water
  • 1 tsp salt
  • 1/2 tsp whole black peppercorns (in a tea ball)
  • 1 bunch fresh parsley
  • 1 large egg
  • 3/4 cup All-Purpose Flour
  • 1/4 cup Farina or Cream of Wheat (Semolina)
  • 1 tbsp lard or oil (for sautéing)