Romanian Semolina Dumpling Soup (Supă de Găluște de Griș)

Ingredients

• 1.5 kg Poultry (duck, chicken, or hen) (with bone and skin; the author used duck)
• 0.5 Leek (or 1 onion)
• 3 Carrots (peeled)
• 2 Parsnip roots (peeled)
• 0.5 Celeriac (Celery root) (peeled)
• 2.5 Bay leaves (2-3 leaves)
• 2 cloves Garlic
• 1 tsp Black peppercorns (whole grains)
• 2 tbsp Salt (for the soup)
• 3 Eggs (for dumplings)
• 4.5 tbsp Semolina (4-5 tablespoons)
• 1 tbsp Cornmeal (fine cornmeal)
• 0.5 tsp Baking powder (level teaspoon)
• Salt (a pinch for the dumplings)
• 1 tbsp Vegetable oil (for greasing the pan)
• Fresh parsley (plenty, for finishing)

Steps

1. 1

   Place the 1.5 kg of poultry (duck or chicken) into a large pot and cover with water. Add the leek (or onion), carrots, parsnip roots, and celeriac.

2. 2

   Add the soup seasonings: bay leaves, garlic cloves, peppercorns, and 2 tablespoons of salt. Bring to a boil, then reduce heat and simmer until the meat and vegetables are fully cooked.

3. 3

   While the soup is simmering, prepare the dumpling batter. In a bowl, beat 3 whole eggs with a pinch of salt until well combined.

4. 4

   Add 4-5 tablespoons of semolina to the eggs and mix until homogeneous.

5. 5

   Stir in 1 tablespoon of cornmeal and 1/2 teaspoon of baking powder. Mix well.

6. 6

   Let the dumpling mixture rest for 15 minutes to allow the semolina to hydrate properly.

7. 7

   Grease a pan with a little oil and heat over medium heat. Pour the dumpling batter into the pan, spreading it out evenly.

8. 8

   Cook the batter like a thick pancake for about 5 minutes on each side until set and lightly golden.

9. 9

   Remove the cooked dumpling slab from the pan and let it cool. Once cooled, cut it into approximately equal-sized small squares.

10. 10

    Once the soup is done, strain the broth into a clean pot, discarding the boiled aromatics (bay leaves, peppercorns, garlic). You can reserve the meat and carrots to serve in the soup if desired.

11. 11

    Bring the strained broth back to a simmer and add the square dumplings. They will triple in volume as they absorb the liquid.

12. 12

    Finish the soup with plenty of freshly chopped parsley before serving.

Notes

Pan-searing the dumpling mixture in a slab and then cutting it into squares ensures they hold their shape and work perfectly every time. Note that the dumplings will significantly expand once added to the hot broth.

Nutrition per serving

• soup
• main dish
• Romanian
• traditional
• comfort food
• semolina
• dumplings