Creamy lime zucchini soup with cottage cheese dumplings | Refreshing summer soup

Mash the cottage cheese in a bowl with a fork, then add the egg, semolina, half of the finely chopped fresh dill, and a pinch of salt. Mix thoroughly, then place in the refrigerator for 20 minutes to allow the semolina to swell.

With slightly wet hands, shape the mixture into walnut-sized dumplings, then cook them in simmering, lightly salted water for 5-6 minutes until they float to the surface. Remove with a slotted spoon and set aside.

Heat the olive oil and butter in a saucepan. Add the finely chopped onion and crushed garlic, then sauté until translucent, about 3-4 minutes.