BULGARIAN: Tomato Dumpling Soup

Angela and I made this soup a few weeks ago when she was here. It was better the second day, after the dumplings had soaked up some of the soupy flaver.

Soup:

1 large onion, diced
4 garlic cloves, minced
3 TBSP olive oil
6 cups chopped fresh tomatoes
2-3 tsp hot chili powder
2 TBSP flour
1 tsp salt
1/2 tsp ground black pepper
4 cups vegetable stock

Dumplings:

2 TBSP butter, at room temperature
2 eggs, separated
1/4 cup couscous
1/4 cup boiling water
3/4 cup flour
1/4 tsp salt
2 tsp fresh dill weed ( 1 tsp dried)
1/3 cup milk or vegetable stock (I used oat milk)


1. In a medium soup pot, saute the onions and garlic in oil, stirring frequently until the onions begin to soften.
2. Add the tomatoes and cook until the onions are golden and the tomatoes are soft.
3. Stir in the chili powder, flour, salt, and pepper, and mix well.
4. Pour in the stock slowly while whisking to completely dissolve the flour.
5. Coarsely blend the soup in a blender or food processor and return it to the pot.
6. Bring the soup to a boil, then reduce the heat and simmer for 20 to 30 minutes.
7. As the soup simmers, prepare the dumplings. Cream the butter with the egg yolks.
8. Place the couscous in a small bowl; pour the boiling water over the couscous, cover the bowl with a plate, and allow it to steam for 5 minutes.
9. Add the steamed couscous and the flour, salt, dill, and milk or stock to the butter mixture and blend well.
10. In a separate bowl, beat the egg whites until stiff, and then fold them into the couscous mixture.
11. Drop the dumpling batter into the simmering soup by rounded tablespoons and cook, covered, for about 15 minutes.
12. The dumplings will rise to the top.
13. To test the dumplings, scoop one out and check to see if it is thoroughly cooked before serving.
14. Serve hot, topped with fresh parsley and cheddar cheese.

From Sundays at Moosewood