Chicken Soup with Klimbit Dumplings

Name: Chicken Soup with Klimbit Dumplings
Cuisine: Northern Europe
Ingredients: 1.2 litres/2 pints/5 cups chicken stock; 2 carrots, finely diced; 200 g/7 oz swede (rutabaga), finely cubed; 200 g/7 oz swede (rutabaga), finely cubed; 115 g/4 oz/1 cup peas; 300 g/11 oz boiled chicken meat, shredded; salt and ground black pepper; 30 ml/2 tbsp fresh parsley, chopped finely, to garnish; 1.5 ml/¼ tsp caraway seeds; 250 g/9 oz/generous 2 cups plain (all-purpose) flour; 1.5 ml/¼ tsp sugar; 1.5 ml/¼ tsp salt; 45 ml/3 tbsp butter, softened; 1 large egg, beaten; 175 ml/6 fl oz/¾ cup milk

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

This is a very popular soup that is much loved in Estonia. The little dumplings are called klimbit and are light and fluffy. They can be added to any type of soup. This is a traditional dish and every Estonian household has their own version. Just about any vegetable benefits from chicken soup’s rich flavour, so adapt the recipe around your own favourites.

Ingredients

Europe
Estonia
Soup

Method

Per portion Energy 317kcal/1332kJ; Protein 18.6g; Carbohydrate 40.3g, of which sugars 6.6g; Fat 10.2g, of which saturates 5.3g; Cholesterol 72mg; Calcium 134mg; Fibre 3.6g; Sodium 135mg.