Russian “Chicken” Dumpling Soup

It’s a bit unstable between Russia and Ukraine of recent as a result of Ukraine’s ships being seized by Russia, declaring martial law, and the timing of political election.

My husband as a baby with his great grandfather and his mother, circa 1981 in what is now, Ukraine

A little bit about my family, my husband lived a reality through the dissolution of the USSR. The stories he told of his family’s hardship in the early 90’s due to hyperinflation was heartbreaking. All the sudden, they couldn’t afford a loaf of bread. In contrast, I was in middle school in Massachusetts eating an abundance of food while watching basketball games – ogling over Michael Jordan. Towards the end of this blog post, there’s a slideshow of our trip to Ukraine in 2010. A lot has changed since then which I documented in the pictures’ description. Check it out.

Nonetheless, husband’s unbiased views between the countries verbatim was, “When have Ukraine and Russia ever been civil? There has always been conflict.” I don’t want to get into the politics of this possible war, but I made this soup before all this took place so that my husband could get a taste of his childhood. It’s unfortunate that things are escalating back in his home country.

Nevertheless, this soup is both Russian and Ukrainian. Its history dates back, perhaps even before the USSR formed. I did notice that many of the Post-Soviet states use the herb, dill, in their recipes. After all, it is widely grown in Eurasia. Likewise in India, spices such as cumin, saffron, and cardamom are widely used in their dishes since the plants from these spices grow abundantly in the region.

I digress, the soup is especially wonderful accompanied by the early cold winter that graced the Midwest. I made it along with my Soft Yeast Rolls that our six year old dipped in the broth. Like his father, our son has a penchant for Russian/Ukrainian food… and likewise Asian food because he’s also part Filipino. Our one year old daughter is still establishing her taste buds. So far we’ve only let her taste Filipino soups that she can’t seem to get enough of.

I dare all the vegans out there to expand their cooking experience – embrace multicultural cuisine – veganize them – open your mind to learn of another nation’s history, people, economy, and etc. It’s a wonderful world out there despite what is going on in the news. Look for the good, always.

Russian "Chicken" Dumpling Soup

Made in the Instant Pot
Servings: 8
Author: Ella Arkhipova



  • 2-3 tbsp olive oil
  • 1 small onion chopped
  • 3 cloves of garlic minced
  • 2 large bay leaves
  • 2 large carrots thinly sliced
  • 2 stalks of celery sliced
  • 2 medium potatoes, peeled and cubed
  • 1/2 bag Morningstar Chik'n Strips, rinsed and diced (127.5 grams)
  • 8-10 cups water
  • 2 Knorr vegetable bouillon cubes
  • 1 tsp garlic powder
  • 1 1/2 tsp poultry seasoning
  • 2 tbsp dill
  • 2 tbsp parsley
  • salt to taste

For the Dumpling

  • 1/3 cup Smart Balance (about 6 tbsp)
  • 2 cups all purpose flour
  • 2 Egg Replacer equivalent + water
  • 1 tbsp unsweetened almond milk
  • 1/4 tsp sugar
  • 1/2 tsp salt



  • Set Instant Pot in Saute mode. Add the olive oil after 2-3 minutes after warming up. Saute onion and garlic in olive oil until the onions are translucent. 
  • Add carrots, celery, and diced Chik'n strips. Saute. Add the bay leaves, mix, and then cook for 5 minutes. 
  • Add the water and bouillon cubes. Add the rest of the spices and then mix.
  • Add the potatoes and mix.
  • Leave the Instant Pot on Saute mode and set it aside while you make the dumplings.
  • In a mixing bowl, melt the butter in the microwave.
  • Whisk in the Egg Replacer, unsweetened almond milk, sugar, and salt. Set aside.
  • Place the two cups of flour in a food processor. Pour the whisked ingredients. Pulse until all the ingredients are mixed thoroughly together.
  • Pour the dough on a clean flat floured surface and knead by hand.
  • Separate into three equal portions and then roll into logs.
  • Transfer the dough logs to a cutting board and cut thinly.
  • Add each slice in different areas of the soup to the now boiling pot. Mix. Add salt to taste.
  • Set the Steam Release Valve to the Sealing position (middle) and then seal the lid of the Instant Pot.
  • Turn off the Instant Pot and then set it to Soup or Manual for 4 minutes.
  • After 4 minutes, let the Instant Pot depressurize for 5-10 minutes before releasing the knob to let the pressure out. 
  • Add salt as needed. Stir and server. 

Funny thing with this cookbook. In 2010 we traveled to Ukraine to visit my in-laws. We walked in a book store to look for a Russian cookbook. The sales lady spoke to me in Russian thinking I was my husband’s translator. HA! lol.

Our 2010 Ukraine Trip Slideshow

Nikolaev, Ukraine

In 2010, remnants of the USSR were found scattered throughout Ukraine. In 2014, all of it were banned.

Leave a Reply

Your email address will not be published. Required fields are marked *