Bulgarian Tomato Dumpling Soup

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Make sure to prepare in a pot with a large diameter to allow dumplings to rise to the top. this recipe is posted for zaar world tour 2005. i haven't tried it but it is from sundays at moosewood.

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Steps

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In a medium soup pot , saute the onions and garlic in oil , stirring frequently until onions begin to soften.

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Add the tomatoes and cook until the onions are golden and the tomatoes are soft.

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Stir in the chili powder , flour , salt , and pepper an mix well.

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Pour in the stock slowly while whisking to completely dissolve the flour.

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Coarsely blend the soup in a blender or food processor and return it to the pot.

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Bring the soup to a boil , then reduce heat and simmer for 20-30 minutes.

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As soup simmers , prepare the dumplings.

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Cream the butter with the egg yolks.

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Place the couscous in a small bowl.

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Pour the boiling water over the couscous , cover the bowl with a plate and allow it to steam for 5 minutes.

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Add the steamed couscous and the flour , salt , dill , and milk or stock to the butter mixture and blend well.

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In a separate bowl , beat the egg whites until stiff and then fold them into the couscous mixture.

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Drop the dumpling batter into the simmering soup by rounded tablespo.

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Ingredients

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onion, garlic cloves, olive oil, fresh tomatoes, hot chili powder, flour, salt, ground black pepper, vegetable stock, butter, eggs, couscous, boiling water, fresh dill weed, milk, fresh parsley, sharp cheddar cheese