supă de găluşte
4 cups of water
3-4 carrots, sliced lengthwise
2-3 parsnips, sliced lengthwise
1 veggie bullion cube or tablespoon of Vegeta
1 small onion, quartered
1 egg
1/8 teaspoon of baking soda
approx 2/3 cup of farina
salt and pepper to taste
Boil the carrots, parsnips, onions. Add the vegeta or bullion cube. Let simmer about 5 minutes. Taste the broth to see if it needs salt. The carrots add a sweetness to the soup that might be overwhelming, so be sure to add plenty of salt and pepper.
In a non metallic mixing bowl, beat the egg (about 75 strokes) or so with a fork or wire wisk. Add the baking soda, beat for another 30 strokes. Slowly add the farina to the egg mixture, stirring constantly, until the mixture becomes thick. generally, you want it thick enough so it sticks to the spoon without dripping. These will be your găluşte.
While the soup stock is boiling, take a metal cutlery style spoon and hold it in the boiling stock for 30 seconds. This allows the metal to get hot. Spoon small amounts of the farina mixture into the boiling stock. When you drop the găluşte in, they should not break apart. If they do, you need to add more farina to your mixture. After each spoonful, dip the empty spoon in the stock to clean it of any farina residue. This makes taking the next spoon full easier.
Once all of the farina mixture is in the stock, cover the pot, turn off the heat and let it sit for about 5-7 minutes. The little găluşte will have blossomed into hearty dumplings.
Important notes to remember:
This soup does not store well. The găluşte will continue to soak up soup stock, so if you stick it in the fridge, it's likely that you will not have any soup the next day, just giant găluşte.
Do not use quick cook farina. The regular kind works best.
You do not need to serve this soup with bread. The găluşte will give you your carb fix.
Yield: 4 Servings
