Dumpling soup with klyotsky is one of those Ukrainian comfort foods that instantly feels like home. A simple pot of broth, a handful of everyday veg, and soft little dumplings made from a quick egg-and-flour dough — that’s the whole charm. Add a bit of black pepper and fresh herbs at the end and it turns into the kind of dinner you actually look forward to on a chilly evening.
What you’ll need for the soup (and why it matters)
– Chicken stock or water with a bit of meat — this is where the flavour comes from. If you’re short on time, water works, but even a small piece of chicken (a thigh is perfect) makes it taste like it’s been simmering all day.
– Potatoes — makes the soup filling. You can swap in celeriac (celery root) or skip it entirely if you want something lighter.
– Carrot — a touch of sweetness and a nicer colour. I often grate it coarsely because it melts into the broth a little and tastes gentler.
– Onion — the base aroma. If you hate onion bits, simmer it whole and fish it out later.
– Egg (for the dumplings) — binds the dough so the dumplings hold their shape.
– Flour — forms the dumplings. Add it gradually so you don’t accidentally make them tough.
– Milk or water in the dough — keeps the dumplings softer. Either one works; use what you’ve got.
– Salt, pepper, fresh herbs — the finishing touches; herbs are best stirred in right at the end.
This dumpling soup shows up in my kitchen whenever I need something simple and homemade without a long to-do list. It’s especially handy midweek — not much time, but you still want a proper hot bowl of soup.
I used to have dumpling disasters: sometimes they’d fall apart, other times they’d come out weirdly dense. Turns out it wasn’t the recipe — it was the little things: the dough consistency, and when (and how) you drop them into the pot.
Now it’s basically on autopilot. The soup comes out light, fragrant, and calm — no fuss, no drama.
Dumpling Soup (Klyotsky) – an easy homemade first course
Ingredients
- 3 pcs Potatoes peeled and diced
- 1 pc Carrot cut into matchsticks
- 1 pc Onion finely chopped
- 2 l Water for cooking the soup
- to taste Salt for seasoning
- to taste Black pepper for seasoning
- to taste Fresh herbs to serve
- 1 pc Egg for the dumplings
- 150 g Plain flour for the dumplings
Method
- Bring the water to a boil in a large pot. Add the potatoes, carrot, and onion. Simmer until the vegetables are tender, about 20 minutes.
- In a separate bowl, mix the egg with the flour, add a pinch of salt, and knead into a dumpling dough.
- Shape the dough into small dumplings and carefully drop them into the gently boiling soup.
- Cook for another 10–15 minutes, until the dumplings float up to the surface and are cooked through.
Season with salt and pepper and add fresh herbs to taste. Let the soup sit for a few minutes off the heat before serving.
Notes
- Make the dough a little softer than you think it should be — it firms up once it hits the hot broth.
- For fluffier dumplings, let the dough rest for 5–10 minutes before cooking.
- Don’t let the soup boil aggressively when you add the dumplings — a gentle simmer keeps them neat and tender.
- Sometimes I sauté the carrot separately if I want a deeper aroma.
Stir in the herbs after you turn off the heat — they stay brighter and more fragrant.
Private Notes
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Let us know how it was!
This soup is my go-to when I’m not in the mood for anything complicated. It’s easy on the stomach but still filling enough to count as dinner. The best part is how flexible it is — you can tweak the ingredients without worrying you’ll ruin it. Some days I throw in extra herbs; other times I make it with vegetable stock — both are totally fine. And yes, it’s quick. Another bonus: it tastes great the next day. The dumplings stay soft as long as you don’t overcook them. It keeps happily in the fridge for a couple of days.
Some of my friends take a shortcut and drop in homemade pelmeni instead of making dumpling dough, especially if they already have a batch in the fridge or freezer. It’s quick, hearty, and honestly a fun twist.
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