Chicken and Vegetable Soup with Semolina Dumplings
This soup came about when my husbands grandfather was in hospital and he asked me to make 'eingemacht', I love that I said no problems, not having a clue what it was, not knowing how to spell it, to even look it up. As we left the hospital, I asked my husband what is it, he also had no idea. I came home went on a google search with how I think it is spelled, came up with nothing. Then my husband called his parents in Croatia and asked them what it is and they told us it's a soup all cooked in one pot. Well that is easy, so ajngemahtec, not eingemacht is something we had been cooking for years, we just didn't know what it was called.
Now I'm not sure of the origin of this soup, but I suspect, by it's name, that it could be Austrian or German, and with my husbands family having Austrian/German ancestry, I feel this could be accurate. Eingemacht, is a German word which roughly translates as "all together" or "all in one."
This soup is like a clean out the fridge soup, use the recipe as a guide, I use whatever I have in house, then just add in extras if needed. You could easily add in other vegetables like capsicum, kale, swede or zucchini for instance.
If I have chicken carcasses or duck bones in the freezer, I'll use that instead of chicken wings. Here I cook the carcasses in water with an onion, a stick celery and a carrot, for an hour and a half, then continue with the recipe, discarding the bones (my husband and I eat the meat off the bones, or you can add them to the soup at the end).
I add chicken hearts or giblets to the soup as my husband, one of my kids and I love them, but you don't have to add them, you can just add a little extra chicken instead. Cut giblets into bite sized pieces.
Ajngemachtec is often served at the beginning of the Sunday family lunch, but it also cooked during the week as a healing agent if you are sick with a cold, flu, or a hangover, a plate of hot ajngemahtec always seems to make things better. Croatians love soup, we eat them so often, usually it is a broth kind of a soup, but other times we make thick and hearty soup.
Now for the dumplings, my mother in law taught me how to make this when I first got married, they are delicious. They are soft and delicious. Just make sure to let the mixture rest for 30 minutes before you add them to the soup.
If once you have added all your ingredients to the soup and you find you have added too much water, you can add a little small soup sized pasta to the soup to add substance. Likewise, if you don't have enough water, add some more water, then just adjust seasoning if you need to.
So if you are looking for a hearty soup to make, this one is delicious.
1 tablespoon sunflower oil
500g chicken for soup (wings, legs, hearts, giblets)
200g chicken thighs, skinless, boneless, cut into bite sized pieces
1 onion, diced
2 carrots, sliced
1 stick celery
1 large potato, peeled, cut into 1-1.5cm cubes
1/2-1 tablespoon vegeta, to taste
200g frozen peas
1/4 cup chopped parsley
1/4 head of cauliflower, cut florets into bite sized pieces
1 head broccoli, cut florets into bite sized pieces
salt and pepper, to taste
Griz Knedle (Semolina Dumplings):
40g vegetable oil
100g fine semolina
Heat a large pot and add oil. Add onion and sauté for about 5 minutes. Add the chicken and fry for a further 5 minutes.
Add carrots, celery and potato, sauté for 3 minutes and then pour 2-3 litres of water, enough to cover the soup and to be able to fit in nicely the remaining ingredients once it is time to add them. Add vegeta, season with salt and pepper, to taste. Cook over medium heat until boiling. When it boils, reduce the heat and cook gently, uncovered, for 45 minutes.
In the meantime make the Griz Knedle: In a small mixing bowl add the oil, semolina and the egg. With a fork whisk it together until combined. leave to sit for 30 minutes.
After 45 minutes, add cauliflower and broccoli florets, peas and parsley and continue cooking for another 10 minutes.
Place the prongs of a fork into the boiling soup. When hot, use the fork to cut small strips of the semolina and add them to the soup. Bring it to the boil again, simmer for 5 minutes or until cooked through. Check soup for seasoning. Serve immediately.
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