Soup with Cheese Dumplings
A tasty and hearty meatless soup with cheese dumplings. In this soup, the cheese dumplings replace meat, though you can add meat if you wish. For a more filling version, this soup can be cooked not only with water, but also with any broth.
Updated : 28 April, 2026
Easy
About 45 min.
Ingredients
2 liter
Water
2
Potato
1
Carrot
1
Bell pepper
2 tablespoon
Vegetable oil
Cheese dumplings
100 grams
Hard cheese
50 grams
Wheat flour
50 grams
Butter
1
Eggs
0.25 teaspoon
Curcuma
0.25 teaspoon
Paprika
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients for the soup. Peel the potatoes and carrot. Remove the seeds and stem from the bell pepper. If you wish, you can also add onion to the soup, see Step 6.
Step 2
Cut the bell pepper into small cubes.
Step 3
Cut the carrot into thin strips or grate it on a coarse grater.
Step 4
Cut the potatoes into medium cubes.
Step 5
Bring water to a boil in a pot. Add the potatoes. Cook over medium heat for 15 minutes.
Step 6
Heat the vegetable oil in a frying pan. Add the carrot and bell pepper and sauté them together, stirring, for about 5 minutes. If you wish, you can add chopped onion to the sautéed vegetables. In that case, first sauté the onion with the carrot for 5 minutes until the onion becomes translucent, and only then add the bell pepper and cook everything together for another 4-5 minutes.
Step 7
Transfer the sautéed vegetables to the pot with the soup and stir. Cook over medium heat for another 5-7 minutes. It is better not to add salt and pepper before adding the dumplings.
Step 8
While the vegetables are cooking, prepare the cheese dumplings. The butter should be at room temperature, so take it out of the refrigerator ahead of time, 1-2 hours in advance, and cut it into cubes so it softens faster.
Step 9
Grate the cheese on a fine grater. The finer the cheese is grated, the more workable the dough will be and the softer the finished dumplings will be.
Step 10
Add the egg to the cheese, then add the turmeric, paprika, salt, and ground pepper. Add the salt carefully after tasting the cheese first. If the cheese is already salty, there is no need to salt the mixture further. Mix the cheese with the egg and spices.
Step 11
Add the softened room-temperature butter. Mix everything again.
Step 12
Add the flour and knead a soft, slightly sticky dough. If the dough turns out too runny, add a little more flour. You may need a little less or a little more flour, so judge by the dough consistency.
Step 13
Dust the work surface with flour, place the dough on it, and roll it into a thin rope about as thick as a pencil.
Step 14
Cut the rope into small pieces and shape them into balls with your hands.
Step 15
Add the dumplings to the pot with the soup and cook everything together, stirring, for another 5 minutes. At first the dumplings will sink to the bottom, so during the first couple of minutes you need to stir the soup so the dumplings do not stick to the bottom or to each other.
Step 16
As they cook, the dumplings will gradually float to the surface. When all the dumplings have floated up, the soup is ready. Taste it and, if needed, add more salt and pepper.
Step 17
Remove the pot from the heat, cover it with a lid, and let the soup stand for 15 minutes. Then pour the soup into bowls and serve. Enjoy your meal!
Author note
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