Klutska is a Polish chicken and dumpling soup. . .delicious!
Slice the carrots and chop the celery and onions
Dice chicken breasts and season with salt and pepper
Saute chicken until tender and slightly brown and set aside
Saute carrots and celery for about 5 minutes
Add onions and cook until tender
Mix ingredients for dumplings
Roll into two 1/2-inch ropes
Cut into 1/2-inch pieces
Remove bay leaves and allspice berries
Bring mixture to a boil and drop in dumpling pieces
Add chopped parsley right before serving
We rated Soup #38 Klutska Soup on a scale of 1 - 5: 4.50
This very tasty chicken and dumpling soup is a traditional Polish soup. The dumplings expanded more than we anticipated so next time we'll cut them smaller, but that is the only change we'll make. The recipe suggested serving with crusty bread or atop a bowl of boiled potatoes. Very, very good!
Soup #38 Klutska Soup
(adapted from recipe in "How we Became One", a Penzey cookbook)
3 T. olive oil
2 chicken breasts
1/4 t. pepper
1/2 t. salt
3 carrots, peeled and cut into 1/2-inch coins
2 celery stocks cut into 1/2-inch slices
1 onion, diced
1 c. sliced baby bella mushrooms
2 qts. homemade chicken broth
1 T. chicken base
1 T. fresh chopped lovage
2 whole bay leaves
3 whole allspice berries
2 T. fresh shopped parsley
2 eggs, beaten
1/4 cup almond milk
1 cup all-purpose unbleached flour
1/4 cup whole wheat flour
1/2 t. baking powder
Dice two chicken breasts into 1/2-inch cubes. Season with salt and pepper and saute in 2 T. olive oil until tender and slightly brown. Remove from pan and set aside.
Add remainder of olive oil to pan and saute carrots and celery for about 5 minutes. Add onions and cook until onions are tender. Then add mushrooms and saute for another couple minutes. In a large pot, bring chicken broth to a boil and add chicken base, lovage, sauteed vegetables, bay leaves, allspice and chicken. Simmer over low heat for about 20 minutes allowing vegetables to soften and flavors to infuse the broth.
Mix ingredients for dumplings in a small bowl until well combined. Add enough extra flour to make the dough into two 1/2-inch ropes and cut into 1/2-inch chunks.
Remove bay leaves and allspice berries and discard. Bring mixture to boil and drop in dumpling pieces. Return soup to simmer and cook uncovered for 5 more minutes, stirring occasionally.
Note: We learned that a little bit of allspice flavor with the bay leaves did some amazing things to the taste of the soup.