Tomato Sour Cream Dumpling Soup

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I got this recipe from a friend. if you like tomato soup this is different. It will be a lighter color then normal tomato soups and chunkier because of the tomatoes. i personally like to puree my tomatoes that way the kids like it more. The dumplings are made very tiny to almost be like a small noodle. let me know what you think. My friend says this freezes well, i have not tried to do that. So let me know for the oamc forum and i will update this recipe for this.

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Steps

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Sprinkle tomatoes with sugar , set aside.

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In a large soup pot: melt butter , add scallions and saute until golden.

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Add parsley , 1 / 2 the dill and all the tomatoes.

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Sprinkle with salt and pepper , cover and cook on medium heat for 10 minutes stirring every 2 minutes.

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Add the chicken stock , bring to a boil.

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Reduce heat and simmer 30 minutes.

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With a wire wisk , mix 4 t.

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Flour with milk until lump free.

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Slowly pour into the soup stirring constantly.

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Cover and bring to a boil over medium heat stirring occasionally to avoid scorching.

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Reduce heat and simmer.

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Dumplings: mix together the ingredients for the sour cream dumplings.

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The dough will have a consistency firmer than pancake batter , but softer than dumpling dough.

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As the soup simmers , dip a small spoon into soup.

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Using the hot spoon , take almond size pieces of dough and drop into the simmering soup.

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Cook until dumplings all come to the top of the soup.

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Take 1 cup sour cream and whisk it with a few spoonfuls of th.

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Ingredients

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tomatoes, sugar, butter, scallions, fresh parsley, fresh dill, salt and pepper, chicken stock, flour, milk, sour cream, eggs, salt, black pepper