Nothing beats a bowl of hearty comfort food, and Galushki Soup (Суп с Галушками) won't disappoint! Made with easy dough dumplings, pinched pasta pieces in an meaty stew or dumpling soup. Hearty, rustic, filling and delicious.
What are Galushki?
Galushki (Галушки) are an Eastern European and Ukrainian dumpling which is made several different ways. Usually pieces of dough are boiled in water, drained, then served with butter, fried onions and sour cream (smetana). Alternatively, you can serve in a tasty broth with chunks of steak and galushki dumplings.
Ingredients
- Galushki Dough - flour, eggs, salt, water
- Beef Strips
- Onions
- Oil
- Water
- Salt and Pepper
- Vegeta (stock powder)
- Potatoes
- Aromatics - Bay Leaf, Parsley and Dill
How To Make Galushki
- Prepare Dough - 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.
- Knead Dough - 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. Adjust flour or water if needed. When the dough has a smooth, semi-hard consistency, cover with a bowl and allow to rest.
- Fry Beef - In a stock pot, heat 2 tablespoons of oil over high heat and add the sliced beef. Fry until the water released from the beef evaporates. Season with 1 teaspoon of salt and cook until beef starts to brown. Reduce heat to medium.
- Add Onions - mix onions to the beef and cook until the onions are golden brown.
- Make Soup - add 12 cups of water, bayleaf, ¼ teaspoon of pepper, and 1 tablespoon Vegeta Stock Powder. Taste and adjust salt if needed. Simmer for 30 minutes.
- Add Potatoes - at the 15 minute point of simmering, add the potatoes to the soup, continue to simmer.
- Roll Dough - roll out the dough into a rectangular shape, to the thickness of a pizza base. Cut into thirds to make it easy to handle dough.
- Make Dumplings - Pinch pieces of dough of random shapes and place into boiling soup. When the dough floats to the top, it's ready. The dough can be sticky. To prevent dumplings from sticking, toss into soup one at a time as you pinch. Alternatively you can cut dough into squares.
- Season and Garnish - add chopped parsley and fresh dill to taste. Adjust salt, stir and enjoy!
Galushki Soup Variations
- Chicken Galushki - substitute beef with chopped chicken breast and thighs
- Vegetarian Galushki - skip the meat and caramelize onions and add vegetables like green beans, peas or corn
- Spicy Galushki - serve with Sriracha Sauce for a spicy garlic kick
Recipe Tips and FAQs
- Pinched Dough Tastes Better - babushka says that the taste of cut dough, changes the flavor of the soup. She only pinches off her dough as a rule.
- Pinch Hard and Fast - as dough is elastic, the dough will stretch long and thin. To minimize stretching, pinch hard and fast without pulling. Eventually, you might not care and just tear the pieces into the soup.
- Thicker Dough - if you cut dough into squares or small rectangles, roll the dough thicker (about ½" thick) before slicing.
- Adjust Soup Thickness - the more dumplings you add, the thicker the soup becomes as it cooks. I prefer it thicker. Add more water to thin soup if needed.
- Stock Powder - for richer broth, add beef broth powder or vegetable stock powder
Storage
Place leftover Galushki into an airtight container. Keep refrigerated and enjoy within 3-4 days.
Can I Freeze Galushki Soup?
Yes. You can freeze leftover Galushki. Allow to cool, place into an airtight container and freeze up to 3 months. Defrost in refrigerator before re-heating on stove. The texture of frozen Galushki will slightly changed when defrosted.
Soup Recipes You'll Love
- Beef Borsch
- Ukha - Fishermans Soup
- Shchi Cabbage Soup
- Italian Minestrone Soup
- Creamy Turkey Soup
- Okroshka with Kefir
- Finnish Salmon Soup
- Hungarian Goulash Soup
- Solyanka Soup
A heartwarming broth with chunks of meat and fresh dumplings, perfect to enjoy on a cold rainy day. Galushki Soup (Суп с Галушками) is a rustic dinner from the old country that everyone will love. Bon Appetit! Приятного аппетита!
Ingredients
Dough ingredients
- 2 ½ cups flour plus extra ¼ cup if needed
- 2 eggs
- 1 teaspoon salt
- ¾ cup water add extra 1 tablespoon if needed
Soup ingredients
- 2 pounds (1kg) beef sliced into thin strips
- vegetable oil for frying
- 2 onions diced
- 12 cups water
- 1 bay leaf
- salt and pepper
- Vegeta (soup stock powder) optional
- 2 large potatoes diced
- fresh dill and parsley
Instructions
- Prepare Dough - 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.
- Knead Dough - 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. Adjust flour or water if needed. When the dough has a smooth, semi-hard consistency, cover with a bowl and allow to rest.
- Fry Beef - In a stock pot, heat 2 tablespoons of oil over high heat and add the sliced beef. Fry until the water released from the beef evaporates. Season with 1 teaspoon of salt and cook until beef starts to brown. Reduce heat to medium.
- Add Onions - mix onions to the beef and cook until the onions are golden brown.
- Make Soup - add 12 cups of water, bayleaf, ¼ teaspoon of pepper, and 1 tablespoon Vegeta Stock Powder. Taste and adjust salt if needed. Simmer for 30 minutes.
- Add Potatoes - at the 15 minute point of simmering, add the potatoes to the soup, continue to simmer.
- Roll Dough - roll out the dough into a rectangular shape, to the thickness of a pizza base. Cut into thirds to make it easy to handle dough.
- Make Dumplings - Pinch pieces of dough of random shapes and place into boiling soup. When the dough floats to the top, it's ready. The dough can be sticky. To prevent dumplings from sticking, toss into soup one at a time as you pinch. Alternatively you can cut dough into squares.
- Season and Garnish - add chopped parsley and fresh dill to taste. Adjust salt, stir and enjoy!
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©PetersFoodAdventures.com. *originally posted October 2015, updated February 2024
