Taste delicious semolina soup recipes for any occasion. Get inspired!

Looking for something simple to warm up? Semolina soup recipes are a perfect choice.

Quick preparation is just one of many positive features.

Prepare this delicacy as a light lunch, a small dinner, or an easy snack.

You’ll find yourself loving the recipes and coming back to them often to save time.

Simple semolina soup

This Moroccan delicacy is quick, easy and damn good. It is suitable not only as a light dinner, but it can easily be a delicious basis for breakfast. Take a look at the recipes for soup preserves.

Ingredients:

• 4 cups of water
• 3/4 cup coarse semolina
• 1 and 1/4 teaspoons of salt (or more, depending on how much salt you use)
• 3 cups of milk
• 2 tablespoons fresh unsalted butter
• 1 tsp aniseed or more to taste

Method:

• Bring the water to a boil in a saucepan and stir in the semolina and salt.
• Cook over low heat, stirring frequently, until the semolina softens and the mixture thickens.
• After about 10 to 15 minutes, stir in the milk, butter and anise seeds.
• Let it cook for another 5-10 minutes so that the soup reaches the desired consistency.

Semolina gnocchi for soup

These dumplings are served in most traditional Austrian restaurants and are most commonly eaten in Bavaria. It’s absolutely perfect for soups, and when someone tells you they’re going to make you semolina, they don’t necessarily mean the soup itself, but they may mean these great semolina dumplings.

Ingredients:

• 5 and 1/2 tablespoons softened unsalted butter
• 2 lightly beaten eggs
• 2/3 cup coarse semolina
• 1/4 teaspoon fine salt
• 1/8 teaspoon ground nutmeg
• 1 tablespoon chopped parsley
• 4 cups of beef or vegetable broth
• Chopped chives for garnish

Method:

• Beat the softened butter with an electric hand mixer to a creamy consistency for about 1 minute.
• Gradually add half the beaten eggs and half the semolina. Add the remaining eggs, semolina, nutmeg, salt, parsley and mix until everything is well combined. The mixture should be smooth and creamy.
• Put the dough in the fridge and let it rest for 15 minutes to harden.
• Bring a pot of salted water to a boil, lower the heat a little so that the water boils only slightly, otherwise the gnocchi will fall apart.
• Dip two tablespoons (so they don’t stick) into hot water and use them to shape smaller oval gnocchi so that they have three edges and a smooth surface, or shape them by hand. It is important that each dumpling has a nice, and above all, the same shape.
• Throw the shaped dumplings into the boiling water. It’s a good idea to use a larger pot because the dumplings will double in size.
• Cook the dumplings in boiling water for 5 minutes. We reduce the temperature to the lowest possible and let it finish for another 10-15 minutes.
• As soon as the dumplings have increased in volume, remove one dumpling to a plate. If it is still hard in the middle, leave it in the water for a few more minutes. Dumplings should be soft but not overcooked.
• Meanwhile, heat the broth. When the dumplings are ready, transfer them to soup bowls with a slotted spoon. Add the broth and serve sprinkled with chopped chives.

Semolina soup with egg

The kitchen of our grandmothers is an indispensable part of the life of each of us. They prepare the finest delicacies for us, which we love and fondly remember as adults. We discovered this interesting recipe from one of many great grandmothers, so we hope you will like it. It is quick, simple and very tasty.

Ingredients:

• 2 liters of water
• 5 tablespoons of durum wheat semolina
• 1 egg
• 2 tablespoons of loose soup seasoning
• Salt to taste

To taste:

• Liquid spices for soup (Maggi, Vitana)

Method:

• Put water and salt in a pot and bring it to a boil first.
• Then add loose soup spices and semolina.
• Let it cook until the soup thickens.
• Beat the eggs in a mug and add to the soup while stirring constantly.
• Bring to a boil again and cook for about 5-10 minutes, stirring continuously.
• Then we can serve the soup and flavor it the way anyone likes it.

Pepper broth with semolina

This type of dish can be thick or thin, it depends on the taste of each of us. Roasted peppers, however, will add an unsurpassed taste, thanks to which you will impress your loved ones and friends without having to spend the whole day in the kitchen.

Ingredients:

• 4 liters of filtered water
• 2 pieces of red pepper
• 1 tomato
• 1 medium carrot
• 1 onion
• Bouquet garni of herbs – thyme, parsley, basil and sage
• 1 cardamom pod
• 2 teaspoons of pink salt
• 1 cup puree
• 1 spoon of smoked paprika (can be Hungarian or classic sweet)
• 2 teaspoons ground cumin
• 1 tbsp clarified butter/ghee
• 1/2 cup coarse semolina
• 3 tablespoons of extra virgin olive oil
• 1/2 cup whole milk (can be semi-skimmed)
• 1 egg
• 3 roasted peppers cut into slices

For decoration:

• Smoked paprika
• Extra virgin olive oil
• Chopped parsley

Method:

• We start by preparing a larger pot, put filtered water, red peppers, tomatoes, carrots, onions and salt to taste.
• Add a bouquet garni of thyme, sage, basil and parsley to the pot. We tie the herbs with kitchen string. Add a cardamom pod and 1 roasted pepper.
• Let the broth cook for at least 1 hour on medium heat. Then strain it into another container and put the peppers aside to puree.
• We take 4 cups of broth for the soup and 1 more cup to add to the puree.
• Put the vegetables from the broth, together with the peppers and the reserved cup of broth into a bowl and use a blender to blend thoroughly into a puree.
• Heat ghee in a large pan and add paprika and cumin, stirring constantly. Add olive oil and let it heat up for 1-2 minutes.
• Then gradually sprinkle semolina while stirring constantly. Pour in the puree and continue mixing for a few minutes.
• Then pour in 4 cups of clear broth and cook on a low heat for about 10 minutes.
• Beat the eggs with the milk. Remove 2 tablespoons of the boiling soup from the pot and add it to this mixture to temper it.
• Immediately add this tempered egg mixture to the soup, whisk and cook for another 5 minutes.
• Then all you have to do is divide it into bowls or plates, or arrange chopped pieces of roasted pepper with strings of fresh pepper.
• Drizzle the surface with olive oil and garnish with fresh herbs. Served with fresh bread.

What exactly is semolina?

Semolina has a very wide range of uses, whether in sweet or savory dishes. It is especially suitable for our little ones, as it has a high content of carbohydrates, which are important for their natural development. It is also suitable for athletes as a source of missing energy.

It is created by grinding wheat grains coarsely, so that they are stripped of almost all parts of their casing. What remains is semolina in white to yellow color. It has a low fiber content, which makes it easily and easily digestible even for children. It can even be taken by individuals who suffer from problems with the digestive system.

Although it undergoes a rough grinding process, it does not lose the health-giving nutrients it contains. It contains, for example, iron, potassium, vitamins B and E, but also, for example, proteins. If we want semolina rich in fiber, we have to go after it is made from spelt, corn or buckwheat.

It is made coarse and fine, no matter where it comes from. Semolina semolina is clearly the best quality. It is ground from durum wheat.

What can semolina be used for?

• Porridge
• Soup
• Dumplings/gnocchi
• Dumplings
• Pancakes

What is bouquet garni?

This French name is commonly used in gastronomy and literally means decorated bouquet. It is actually a bunch of fresh herbs that are carried with a string and placed in a pot while cooking. They are used in various broths, soups, stews, sauces, etc.

It is always cooked with other ingredients, so that the dishes acquire an excellent herbal taste and an unsurpassed aroma. As soon as it is cooked, it must always be removed from the dish. It can be said that there is basically no exact recipe for bouquet garni. Herbs are combined according to need and the type of food being prepared.

Which herbs can be used?

• Parsley
• Thyme
• Bay leaf
• Basil
• Bloodthirsty
• Chervil
• Rosemary
• Pepper
• Saturejka
• Tarragon

The first three named are, so to speak, the cornerstone of such a volume, and the others are added as needed. Some even use certain types of vegetables, especially those that have an elongated shape and can be easily tied together with herbs. This is, for example, stalked celery, leeks, spring onions, carrots or parsley.