Ukrainian Penicillin (Chicken broth with dumplings)
By Yuliya Sasina-Yates
Water – 2 – 2.5l
Chicken thighs – 4-6 portions, skin on
Carrot – 1 large peeled and sliced thinly
Onion – 1 large onion, peeled and sliced thinly
Egg – 1 lightly beaten
Plain Flour – 125gr
Turmeric – 1 pinch (optional)
Cold water – 100gr
Salt and pepper
Dill – 2-3 branches chopped
Spring onion – 5-6 stems chopped
Parsley - 2-3 stems chopped
Bay leaf – 1-2 leaves
- Place the chicken pieces in a large saucepan and cover with water. Boil for 1 hour on medium heat. Take the scum foam off as required.
- Add sliced carrots and boil for 10 min or until the carrot pieces become soft and mash easily.
- Salt the broth according to you taste. It needs to be delicately salty (this varies upon your taste)
- Add the onions and cook until they become soft.
- Beat the egg gently and lightly in the bowl, add the water and sift flour bit by bit. Mixing in with a fork to create a paste. You can add a bit of turmeric for colour and anti-inflammatory action into the dough, but only if you like.
- Drop separate teaspoonfuls of dumpling batter into the soup broth and allow 5-10 min boiling time.
- Chop dill and add into the soup. Add the bay leaves. Boil for 10min.
- To serve, chop some spring onions and scatter then at the bottom of the soup dish and pour the broth out, puts some chicken meat in and top with chopped parsley. Bon appettit!