Learn how to make semolina dumplings for the famous Romanian chicken soup with semolina dumplings or supa de galusti.

Everyone whoโs had anything to do with Romania must know the famous Romanian dumpling soup or supa de galusti. Probably the most commonly cooked dish across the country, every child grows up eating it regularly.
A simple and good chicken stock, a few carrots, and those soft semolina dumplings - nothing better when it comes to soup. Few ingredients, cheap too, but full of flavor and comfort. It is one of those true chicken soups for the soul - definitely for every Romanian soul out there.
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Broth or stock
The way I make this chicken stock is very similar to the way I made the beef broth before. This time, I used chicken, and the cooking time was longer. You can, of course, make this stock using beef just the way you can make the broth from a few days ago using chicken.
But there is quite a difference between the broth and the stock when it comes to taste.
Broth is a light liquid that needs a bit of prep when making soup, while stock is ready with just salt and pepper. I usually make broth as a starter soup for guests.
Stock, on the other hand, is what I use for hearty soups that work as a full meal. It has a depth of flavor you canโt get from quick-cooked broth, which is why I prefer making stock. The prep is the same, but while stock takes longer to cook, you donโt need to babysit it - just lower the heat and forget about it for six hours or more.
Ingredients for the Romanian soup
(Not the prettiest chicken, I know)
You can make chicken stock with a whole chicken, chicken legs, giblets, or the carcasses left from roast chicken. I only use a whole chicken if I plan to cook something special with the meat afterward, like a fricassee or Romanian boeuf salad.
Otherwise, I rely on frozen carcasses and add a bag of giblets or 2โ3 whole chicken legs. I use the same vegetables and spices as for beef stock, just without green bell peppersโthey donโt suit chicken stock as well.
How to make semolina dumplings (Galusti)?
These are the best dumplings in the world, but they can be tricky at first - the key is getting the right egg and semolina consistency. Too little semolina and theyโll fall apart, too much and theyโll turn to stones. Itโs better to have soft dumplings in a cloudy soup than hard ones in a clear broth.
I used to make them without measuring, but now Iโve tested quantities to give you a reliable recipe. Weigh your eggs, then add semolina gradually - 2 tablespoons at a time - only adding the last one if needed. Test one dumpling first and adjust if it falls apart.
One egg makes about 12 dumplings, enough for 1.5 liters (6ยผ cups) of soup. I always double the recipe - we love dumplings!
Try this Potato Dumpling Soup, too.
Storage
Refrigerate the Romanian dumpling soup for 3-4 days. I always leave it in the covered pot.
You can freeze the stock before making the dumplings. Iโve never frozen the dumplings - I always make them fresh.
Romanian Semolina Dumpling Soup โ Supa de galusti
Ingredients
Chicken stock:
- 1 small chicken about 1 kg/ 2.2 lbs (See note)
- 3 medium onions halved
- ยฝ-1 leek depending on size, large chunks
- 1 large piece of celeriac or several stalks celery large chunks
- 1 parsley root large chunks
- 3 garlic cloves unpeeled
- 6 cloves
- 6 juniper berries
- 15 black peppercorns
- 2-3 bay leaves
- 13 cups water
- salt
Semolina dumplings soup:
- 1 egg 60 g/ 2.1 oz
- a pinch of salt
- 6 to 7 tablespoons semolina made from durum wheat about 70-80 g/ 2.4-2.8 oz
- 1 teaspoon vegetable oil
- 6 ยฝ cups chicken stock
- 3 medium carrots
- fine sea salt and pepper
- parsley
Instructions
- Chicken stock:
- Simmer: Place all the ingredients in a very large pot, cover with the water, and bring to a boil. Turn the heat to very low, skim the foam if necessary and leave to simmer very gently, uncovered, for about 6 hours.1 small chicken + 3 medium onions + ยฝ-1 leek + 1 large piece of celeriac or several stalks celery + 1 parsley root + 3 garlic cloves + 6 cloves + 6 juniper berries + 15 black peppercorns + 2-3 bay leaves + 13 cups water + salt
- Strain the stock, keep the meat, and discard the rest. You could keep the carrots as well if you make the semolina dumpling soup immediately. Otherwise, discard.
- Boil: Place the stock in a clean pot and bring it again to a boil. Let boil rapidly for about 10 minutes. Adjust the taste with salt and pepper.
- Store: If you want to keep the broth for several days, fill it in clean bottles or jars. Place the lid on immediately and leave to cool completely. It will keep in the fridge for several days. To keep it longer, place it into smaller containers, and freeze.
- Dumpling soup:
- Boil: Pour the stock into a soup pot. Peel the carrots and chop them into slices. Add them to the stock and bring everything to a boil.6 ยฝ cups chicken stock/ 1 ยฝ liter + 3 medium carrots
- Beat eggs: In the meantime, make the dumplings. Separate the egg. Beat the egg white with the salt until it is pretty stiff but not as stiff as you would need them for baking. Add the egg yolk and the vegetable oil and incorporate them carefully.1 egg + a pinch of salt + 1 teaspoon vegetable oil
- Add the semolina two tablespoons at a time and fold it in gently. After adding 6 tablespoons of the semolina, the consistency should not be pourable anymore, and you should be able to trace marks on it with the fork. Add a maximum of one level tablespoon semolina if you think that the batter is too soft. Leave to stand for 5 minutes.6 to 7 tablespoons semolina made from durum wheat
- Form dumplings: The soup should be boiling now. Turn the heat down to medium-low and add ยฝ cup cold water to the stock. Add the dumplings to the soup using a teaspoon, fill about ยฝ -ยพ of the teaspoon with batter and let it glide into the soup (you should immerse the teaspoon in the soup before starting).
- Cook dumplings: Cover the pot, leaving a crack open and cook the dumplings until soft; it should take about 10 โ 15 minutes, but don't worry too much if it takes a bit longer. You can also turn off the heat when they are almost done, put on the lid, and leave the pot on the stove for a while. They will continue cooking in the soup and become soft and fluffy.
- Adjust the taste again and sprinkle some fresh parsley on top.fine sea salt and pepper + parsley
Ioana Naum says
Excellent! But I don't think they are words that will describe how much I love your page, receipts special for me be living here overseas, liked here but missing my heritage, enjoying our food and keeping in touch with you guys. Thanks and appreciate your receipts
Adina says
Thank you for your nice comment, Ioana; it makes me happy you like the site. I hope you will cook many of my grandma's recipes. Craciun fericit!
Marie says
My grandparents are Hungarian from Transylvania. This recipe is a bit different than "our" soup, but the dumplings (daragaluska) are perfect. I would ask my mother to make them when I was sick. We has chicken soup every Sunday after church. Liver dumplings (made with chicken liver, not beef, are also a family favorite. (Csirke becsinalt-leves.
Adina says
I think this soup is made in every single home in Romania, it is the best ever, no matter what the variations are! :):) I have never had it chicken liver dumplings I would like to try it, I love chicken liver.
Cheyanne @ No Spoon Necessary says
I've never heard of Supa de galusti, but then again I don't know a whole lot about Romania. ๐ Wish I had heard of this soup before because it looks delicious! Thanks for introducing me, because I can't wait to make this! Those semolina dumplings sound scrumptious! Cheers, friend! ๐
Adina says
For us is the best soup possible, I could and actually make it almost every week and my kids still cry "Yippie!" when I tell them that this is what we have for lunch. ๐
Kathryn @ Family Food on the Table says
Love the sound of these dumplings! And love that they are such a Romanian classic - I will have to experiment and try making them! And yes for homemade stock - so much tastier! I think I'm out so this was a good reminder to get some cooking soon ๐
Adina says
I hope you try it, Kathryn, I think your kids would love it: warm, tasty soup and soft dumplings, couldn't get any better for them. Well, except for pizza I suppose... ๐
Thao @ In Good Flavor says
Another wonderful soup, Adina. I'm now craving soup! You are inspiring me to make stock and broth more often a I usually rely on the store bought stuff for convenience.
Adina says
Thank you, Thao. Making the stuff is really easy, you just need a bit of time, I think that is what is keeping most people from making stock more often.
Kate @ Framed Cooks says
Loving all these warm and wonderful soups! And anything with dumpling in the title is right up my alley. ๐
Adina says
The same with me, Kate, I could eat dumplings any time.
Summer says
Looks really delicious โฅ
summerdaisy.net
Adina says
Thank you, Summer. ๐