Galushki Soup #EattheWorld

This warm, comforting Ukranian Chicken Soup is filled with dumplings called Galushki making it a complete meal.

Join us as we travel to Ukraine to Eat the World..........

Each month Evelyne of CulturEatz invites us to virtually travel to a new Country and learn about said Country through their food.  This month she asked us to visit Ukraine.

I decided to cook up a Galushki Soup.  Galushki means dumpling in Ukraine.  Nearly every culture has dumplings of some sort and many times these dumplings are served in soup.  

We love dumplings and I have shared many recipes for them like these Pork Dumplings  orGinger Shrimp Dumplings  that make a great appetizer.  Or these Mexican Chicken and Dumplings  or American Chicken and Dumplings, that like the dish I'm sharing today is filling and delicious. 

In Georgia they call dumplings Khinkali, in India they are called Samosas, in Italy, Gnocchi, and in Poland, Pierogi.  It's no wonder every culture has them.  They are such wonderful comfort food and are inexpensive to make.  They have helped cooks stretch meals for many generations and I'm sure they will continue to do so for many more.

Frank and I were leaving for a couple of days to head up north to a casino with my brother, Dick, and his wife, Jackie, who were celebrating their 46th anniversary.  I decided to make my chicken soup on Saturday in the slow cooker so that it would be ready for me to continue with the recipe when we got home Monday.  I like to make my soups a day or two before I serve them.  Once the meat and broth are done cooking, I put it into the refrigerator.  The next day I am able to easily remove the fat that has congealed to the top of the broth before continuing with the soup.

I have made a lot of dumplings but this is the first in which I have used 5 eggs.  It made for a wonderfully rich and scrumptious dumpling.  I got the Galushki recipe from a blog called Lea's Cooking.  I made my own version of chicken soup but used her recipe for the dumplings.

Check out all the wonderful Ukrainian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

• Making Miracles: Mazuricks 
• Culinary Adventures with Camilla: Nalysnyky (Ukranian Crêpes) 
• Sugarlovespices: Ukrainian Poppy Seed Roll, Makivnyk 
• Pandemonium Noshery: Ukrainian Pickled Tomatoes 
• A Day in the Life on the Farm: Galushki Soup 
• Literature and Limes: Oladi 
• Kitchen Frau: Buckwheat Kasha with Beef 
• DishntheKitchen: Sourdough Stuffed Beet Leaf Rolls 
• Sneha’s Recipe: Chicken Kiev-Serves Two#EattheWorld 
• Amy’s Cooking Adventures: Ukrainian Scuffles (Rohalyky)

#soup, #chicken, #dumplings, #Ukraine, #international,

Entrees, Soup, Dumplings, Chicken

Ukranian

Yield: 6 servings

Author: Wendy Klik

Galushki Soup

This warm, comforting Ukranian Chicken Soup is filled with dumplings called Galushki making it a complete meal.

ingredients:

• 3 chicken legs
• 3 chicken thighs
• 1 stalk celery cleaned and broken in half
• 1 carrot, cleaned and broken in half
• 1/2 red onion, unpeeled, cut in half
• 1 bay leaf
• 1 lg. sprig thyme
• 2 lg. pinches of kosher salt
• 4-5 whole peppercorns
• 7 c. chicken stock, divided
• 2 t. olive oil
• 1/2 sweet onion, peeled and diced
• 2 carrots, scraped and sliced into coins
• salt and pepper, to taste
• 5 eggs
• 1 3/4 c. flour
• pinch of salt

instructions:

How to cook Galushki Soup

1. Place the chicken, celery, onion, carrot, bay leaf, thyme, salt and pepper into the crock of a slow cooker.  Cover with 3 cups of the chicken broth and cook on low for 8 hrs.  
2. Remove the chicken pieces from the broth and set aside to cool.  Strain the broth through a fine sieve placed over a bowl.  Discard the solids.  Let the broth cool to room temperature, cover and refrigerate overnight or for up to 2 days.
3. Remove the skin, bones and any gristle from the chicken pieces and discard.  Cut or shred the remaining chicken into bite size pieces.  Cover and refrigerate until ready to make the soup.
4. Heat the olive oil in a soup pot or dutch oven over med high heat.  Add the onions and carrots and cook until they begin to soften and the onions begin to brown a bit.  Remove the reserved broth from the refrigerator.  Remove and discard the layer of fat that has formed on the top.  The broth may be very gelatinous, this is a good thing.  Add it to the soup pot with the onions and carrots and watch it dissolve to a beautiful golden goodness.
5. Crack the eggs into a large bowl and whisk slightly.  Add the flour and salt.  With a wooden spoon, stir until just combined.  Set aside.
6. Add the remaining 4 cups of chicken broth and the chicken meat to the soup pot and bring to a boil.  Once at a roiling boil, drop the flour mixture by spoonfuls into the broth, until all dough is used.   Reduce heat to a simmer, cover and cook until the dumplings are plump and cooked through, about 30 minutes.  Season with additional salt and pepper, if needed.

NOTES:

Dumpling recipe from Lea's Cooking.

Calories
712.40

Fat (grams)
29.92

Sat. Fat (grams)
8.35

Carbs (grams)
45.07

Fiber (grams)
2.72

Net carbs
42.35

Sugar (grams)
7.76

Protein (grams)
63.16

Sodium (milligrams)
837.25

Cholesterol (grams)
410.43

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