- Celery, stem - 4 pieces
- Potatoes - 6 pieces
- Onions - 1 Piece
- Water - 2.5 liters
- Cream - 200 Grams
- Butter - 20 Grams
- Salt - 1 To taste
- Chicken Breast - 0.5 Pieces
- Eggs - 1 piece
- Pepper - 1 To taste
1. We clean the potatoes, cut them into cubes and fill them with water. Cut the celery stalks with small pieces, finely chop the onion. 2. Melt the butter in a saucepan, add onion, and fry for about two minutes. Then add the celery, fry for about two minutes. Let's add potatoes. Minutes three all fry, stir. 3. Fill with water the vegetables, bring to a boil, reduce the fire and cook until the potatoes are ready. Remove from the fire and let it cool. 4. Prepare the dumplings. Through the meat grinder we skip meat, add the egg, chopped greens, salt and mix the minced meat. Mince in the fridge, in a blender, chop the vegetables from the soup. From the stuffing with two teaspoons do the dumplings. We put the dumplings into boiling water, cook until they come up. 5. In the pan, we pour the mashed vegetables, warm up and add the cream. Soup to stir, reheat, but do not boil. 6. We spread soup on plates, put dumplings in each plate and sprinkle with chopped celery greens.
Servings: 8