Galushki (Галушки) are a Eastern European fresh pasta (sometimes a dumpling) which is made several different ways. Mum has always made these in a stew or soup with chunks of chopped steak. Alternatively, the Galushki soup dumplings are boiled in water and served with fried onions and sometimes bacon and sour cream, almost like perogies.
They are also made like gnocchi dumplings made with Tvorog Farmer’s Cheese. A similar dish is Cletsky. So many options from a simple dumpling in so many different cultures! I don’t like to eat them on their own, but prefer them in a tasty broth with chunks of steak (or you can use chicken).
Galushki soup is definitely a comfort food for me, on a cold rainy day. The fresh parsley and fresh dill add a bite of summer to the dish for me. If you don’t like dill and parsley, you can leave these out, but I don’t recommend it.
I pinch small pieces of dough when I add it to the soup. It can be hard to pinch the dough without stretching it long and thin, as the dough is elastic. You need to pinch really hard and fast, without pulling. Its’s hard, but eventually you don’t care and just rip the pieces in the soup.
Alternatively, you can roll the dough into the thickness of your finger, and dice into pieces. My mum swears that the taste of cut dough, verses pinched dough alters the taste of the soup! She only pinches off her dough as a rule. I can’t personally say that there is a difference in taste, however if you’ve never had Galushki soup, then give this recipe a try, I’m sure you’ll love it!
You can decide on how much pasta to add to the soup, I like it nice and thick. I also add Sriracha Sauce to my bowl for a nice spicy kick, with lots of black pepper! I’m salivating just thinking about my Galushki soup. Bon Appetit! Приятного аппетита!
- Dough Ingredients
- 2½ cups flour (plus extra ¼ cup if necessary)
- 2 eggs
- 1 teaspoon salt
- ¾ cup water (add extra 1 tablespoon at time if necessary)
- Soup Ingredients
- 1 kg beef sliced into strips as you would for stir fry
- oil for frying
- 2 onions diced
- 12 cups of water
- 1 bay leaf
- salt and pepper
- Vegeta (optional)
- 2 large potatoes diced
- parsley and dill for garnish
- Place the flour into a medium bowl. In a measuring jug, crack the eggs and add water. Add 1 teaspoon of salt. Using a fork, mix all together and pour into the bowl of flour.
- Mix the dough until it's combined into a ball. Dust your countertop with flour and proceed to knead the dough for approx 5 minutes. You might need to add more flour or water to get the consistency right.
- When the dough has a smooth, semi-hard consistency, cover with a bowl and reserve for later. The dough will soften as it sits.
- In a stock pot, heat about 2 tablespoons of oil over high heat and add the sliced beef. Keep frying on high heat until the water released from the beef evaporates.
- Now add 1 teaspoon of salt. Keep cooking beef until beef starts to brown. Reduce heat to medium.
- Add the onions to the beef and cook until the onions are golden brown.
- Add 12 cups of water, bayleaf, ¼ teaspoon of pepper, and 1 tablespoon Vegeta.
- Taste. Add salt to taste. This recipe loves salt.
- Bring soup mixture to a boil and reduce to simmer for 30 minutes.
- At the 15 minute point of simmering, add the potatoes to the soup, bring to boil and keep simmering.
- While your soup is simmering, roll out the dough into a rectangular shape, to the thickness of a pizza base. I cut it into thirds, just so it is easy to handle the dough.
- You have a few options on how to make the dough at this point. As discussed above, I'm using the pinch method. Pinch pieces of dough of random shapes and place into boiling soup. When the dough floats to the top, its ready. The dough can be sticky, so don't allow pieces to stick together, but put them into the soup one at at time. I rip a bunch on the counter top, then place them into the soup, stir, then add, repeat.
- Add chopped parsley and dill to taste. Check salt levels, add more salt. Stir and enjoy!