Belarusian Chicken Soup with Kletski
Clear chicken and root-vegetable soup with tender spoon-dropped flour dumplings and dill.
About This Dish
A carefully skimmed chicken broth gives this humble soup clarity, while small kletski make each bowl satisfying without overwhelming it.
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Stages
- Broth55 min
- Vegetables20 min
- Dumplings15 min
Step-by-Step Instructions
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1
Cover the chicken with cold water, bring slowly to a simmer, skim thoroughly, and add the onion, bay leaf, salt, and pepper.
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2
Simmer for 45 minutes. Remove the chicken, discard the skin and bones, and tear the meat into bite-size pieces.
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3
Add diced carrots and potatoes to the broth and simmer until almost tender, about 15 minutes.
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4
Mix the flour, egg, milk, and a pinch of salt into a thick soft batter. Drop small teaspoons into the barely simmering soup.
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5
Cook for 7 minutes, return the chicken, and finish with dill. Check the chicken is heated to 74 °C before serving.
