This very simple Russian soup derives its name from one of that country’s rivers. The dumplings represent snowflakes, tumbling into the waters below.
2 pints chicken stock
2 tablespoons finely chopped fresh parsley
3 fl. oz. water
2 fl. oz. milk
2 teaspoon sugar
½ teaspoon salt g teaspoon grated nutmeg
3 oz. semolina
1 egg, lightly beaten
First, prepare the dumplings. Place the water, milk, sugar, salt and nutmeg in a medium-sized saucepan. Place the pan over moderately high heat and bring the liquid to the boil. Reduce the heat to low and sprinkle the semolina over the surface of the liquid. Stir constantly with a wooden spoon until the mixture thickens and forms a solid mass.
Remove the saucepan from the heat and set the mixture aside to cool for 10 minutes.
Add the beaten egg, stirring constantly until the ingredients are well blended and the mixture is very firm. Place the mixture in the refrigerator to chill for 30 minutes.
In a large saucepan, bring the stock to the boil over moderate heat.
Remove the dumpling mixture from the refrigerator. With floured hands, shape the mixture into small balls and add them to the boiling stock. Reduce the heat to low and simmer for 5 to 7 minutes, or until the dumplings have risen to the surface of the liquid.
Ladle the soup into four warmed soup bowls and sprinkle each with chopped parsley.