- a large bunch of any greenery - 1 piece
- bulbs - 2 pieces
- Butter - 3 Art. spoons
- breadcrumbs - 50 Grams
- eggs - 2 pieces
- potatoes - 3 pieces
- flour - 3 Art. spoons
- chicken broth - 1 liter
- peas of black pepper - 2 pieces
- salt - - To taste
Ingredients Greens to sort out, wash and dry thoroughly and finely chopped, put in a bowl and covered with food film. Peel onion, chop small cubes. Crush and add black pepper. Place the breadcrumbs in a bowl. Fry the onions in melted butter. Remove from heat. Transfer one third of onion to breadcrumbs. The remaining onions set aside. Add to the breadcrumbs eggs, ground black pepper and salt to taste, mix thoroughly. From the finished dough roll a long sausage 2-2.5 cm thick. Cut it into pieces 1.5 cm wide. Cover them with food film. Peel potatoes, cut into small pieces. Chicken broth boil, and boil potatoes in it on high heat 7 min. Remove from heat, crush with mashed potatoes. Restart the pan, reduce the fire to a minimum. Stir the remaining onions with flour until smooth, add to the soup, mix thoroughly. Cook on low heat, sometimes stirring, 3 min. At the end put in the soup greens and dumplings, cook for 7 minutes. If necessary, season with salt. Serve with sour cream.
Servings: 4