#MotherFood Podcast: recipe from Olia Hercules

Chicken broth with dumplings
Kurachiy soupchyk
Serves 4

This is Ukrainian penicillin. My mum would always use an old boiling chicken, which can be a little tough yes, but the flavour is incomparable. She would always make this if we were ill. Even though there is no scientific proof that chicken soup actually helps you get better, the love that comes with it definitely has a positive impact. The dumplings are simple, and it is all a little stark, but the flavour is so pure. Give this a go, especially when your loved one is ill or when it’s cold and drizzly outside. 

Stock

1 chicken, left whole
1 bay leaf
1 onion, peeled and left whole
1 carrot, thinly sliced
1 spring onion, thinly sliced
2 tbsp dill, chopped

Dumplings
1 large egg
50ml water
1/2 tsp fine sea salt
120g plain or buckwheat flour

Put the chicken into a large saucepan and cover with cold water. Add the bay leaf and onion, and bring to the boil. Skim and leave to simmer on a very low heat for an hour or an hour and a half if using a boiling chicken. The chickens leg should come away easily when it’s ready.To make the dumplings beat the egg lightly in a bowl, add the water, salt and gradually sift in the flour. Work into a paste.Add the sliced carrots to the stock and any other vegetables you like! Drop tablespoonfuls of the dumplings paste, give it all a brief stir and boil for 5 minutes or until the float to the top.Serve with some spring onions, dill and a big chunk of crusty sourdough bread for dipping!

Olia’s books are widely available online and can be purchased here