Lime Zucchini Cream Soup | With Dill Cottage Cheese Dumplings

In a bowl, mash the cottage cheese with a fork, add the egg, semolina, finely chopped fresh dill, and a pinch of salt and pepper. Mix thoroughly, then place in the refrigerator to rest for at least 20 minutes so the semolina absorbs the moisture.

With wet hands, shape walnut-sized dumplings from the mixture. Cook them in lightly salted, simmering water until they float to the surface, then simmer for an additional 3-4 minutes over low heat. Drain and set aside until serving.

Heat the olive oil in a pot, then sauté the finely chopped onion and crushed garlic until translucent. Add the washed, diced zucchini and cook for 3-4 minutes.