Ingredients

Method

For the dumpling:
• 500 g flour, plus extra for dusting
• 10 g instant dry yeast
• 1 t salt
• 30 g sugar
• 2 cups water
For the soup:
• 8 T extra virgin olive oil
• 600 g Woolworths lentil-and-barley soup mix
• 2 T chicken stock powder
• 1 x 400 g can chopped tomatoes
• 4 cups water
• 400 g Woolworths beef frikkadels

Method

Ingredients

 

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1. Place all dry ingredients in a bowl. Make a well in the centre of the mixture and gradually add the water, working it into the mixture until a dough begins to form. Add the water slowly so the dough isn’t too wet.

2. Knead in the bowl for 5–10 minutes until the dough is no longer sticky and is workable. Roll into a ball and return to the bowl. Cover with cling wrap, place somewhere warm and allow the dough to prove until doubled in size.

3. Once the dough has risen, knock it down and reshape it into a ball, place it in a greased bowl and cover. Allow to prove for 30 minutes

4. To make the soup, heat 4 T olive oil in a saucepan and fry the soup mix until softened about 5 minutes. Sprinkle in the stock powder and add the tomatoes and water. Simmer for 30 minutes or until the lentils and barley have softened. Add more water if the soup thickens too much.

5. Press out the dumpling dough to a thickness of 3 cm and 20 cm in diameter. Carefully place onto the surface of the soup. Cover with a lid and steam over a low heat for 25 minutes. Stick a skewer into the bread to check if it’s ready. Remove from the soup and cut into squares.

6.  Heat the remaining oil in a pan. Divide the frikkadels into halves and roll into small balls. Fry in batches until browned on all sides. Stir into the soup before serving with the dumpling.

Find more soup recipes here.

Videography: Romy Wilson and Shavan Rahim
Photography: Shavan Rahim
Food assistant: Ellah Maepa