Urechiuși (soup with hand-pinched dough pieces)
Small pieces of dough shaped by hand and cooked in a meat and vegetable broth.
Classic method
Ingredients
- 350 g pork on the bone (optional, for the soup base)
- 1 onion (120 g)
- 2 carrots (200 g)
- 1 parsley root (70 g)
- 100 g celeriac
- 2 l water
- 150 g wheat flour for the dough pieces
- 1 egg
- 50–70 ml water for the dough
- 1 tsp salt
- Pepper and fresh parsley
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How to make it
- Boil the meat in the water, skim off the foam and add the chopped vegetables. Leave it over a low heat for 45–55 minutes, until you have a tasty soup.
- Mix the flour, the egg, a pinch of salt and the water, adding it gradually. Knead into a firm dough and leave it covered for 15 minutes.
- Pinch off small pieces and shape them between your fingers, like little ears. Remove the bone and portion the meat.
- Add the dough pieces to the gently simmering soup. Cook for 8–12 minutes, until they are fully cooked; adjust the salt and pepper. Serve with parsley.
Nutritional values
Estimare automată din ingrediente: 7 din 10 recunoscute; fără valori pentru: 1 rădăcină pătrunjel (70 g), 50–70 ml apă pentru aluat, Piper și pătrunjel verde.
Source: Inspired by the book Povești și bucate de la Luna (Stories and dishes from Luna, pp. 6–7). The weights, times and TM6/TM7 instructions are an editorial adaptation for today's kitchen, not a
Part of: Stories and dishes from Luna
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