Spicy Bulgarian Tomato Dumpling Soup

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Spicy Bulgarian Tomato Dumpling Soup

 

Soup

1 large onion, diced

4 garlic cloves, minced

3 tbsps. olive oil

6 cups chopped fresh tomatoes or drained canned tomatoes

2 to 3 tsps. hot chili powder

2 tbsps. unbleached white flour, sifted

1 tsp. salt

1/2 tsp. freshly ground black pepper

4 cups vegetable stock, tomato juice or water

 

Dumplings

2 tbsps. butter, at room temperature

2 eggs, separated

1/4 cup quick-cooking couscous

1/4 cup boiling water

3/4 cup unbleached white flour, sifted

1/4 tsp. salt

2 tsps. fresh dill weed or 1 tsp. dried

1/3 cup milk or vegetable stock

chopped fresh parsley

grated sharp cheddar cheese or kashkaval if available (optional)

 

In a medium soup pot, sauté the onions and garlic in the oil, stirring

frequently, until the onions begin to soften. Add the tomatoes and cook until

the onions are golden and the tomatoes soft. Stir in chili powder, flour, salt,

and pepper and mix well to coat the vegetables evenly. Pour in the stock slowly

while whisking diligently to completely dissolve the flour. Coarsely blend the

soup in a blender or food processor and return it to the pot. Bring to a boil,

then reduce heat and simmer gently for 20 to 30 minutes. While the soup simmers,

prepare the dumplings.

Cream the butter with the egg yolks until smooth. Place the couscous in a small

bowl. Pour the boiling water over it and cover with a plate or pot lid and allow

to steam for 5 minutes. Add the steamed couscous and the flour, salt, dill and

milk or stock to the butter mixture and blend well. In a separate bowl, beat the

egg whites until stiff and then fold them into the couscous mixture. Drop the

dumpling batter into the simmering soup by rounded tablespoons and cook,

covered, about 15 minutes. The dumplings will rise to the top; scoop one out and

test it to be sure it is thoroughly cooked. Serve immediately, topped with fresh

parsley and cheddar cheese, if desired. Serves 6.