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Vegetable soup with potato dumplings
1 serving
Finely grind the onions, cut the parsley and carrots into thin mugs, rub the yolk with 0. 25 cup of water, adding flour and cumin a little. Grate thoroughly washed potato tubers with cut-out eyes, stir the potatoes into the dough, add protein. First put onions in boiling water, then carrots, parsley, bay leaves and peppers. Add fresh sweet pepper cut into rings or crushed dried. A dessert spoon, moistened in water, form dumplings in boiling vegetable soup as in previous recipes. When the dumplings pop up, leave the dish on low heat for another 2 minutes, set the pan on the edge of the stove, sprinkle the soup with red bitter pepper and finely ground nutmeg, slightly salt with sea salt.
Finely grind the onions, cut the parsley and carrots into thin mugs, rub the yolk with 0. 25 cup of water, adding flour and cumin a little. Grate thoroughly washed potato tubers with cut-out eyes, stir the potatoes into the dough, add protein. First put onions in boiling water, then carrots, parsley, bay leaves and peppers. Add fresh sweet pepper cut into rings or crushed dried. A dessert spoon, moistened in water, form dumplings in boiling vegetable soup as in previous recipes. When the dumplings pop up, leave the dish on low heat for another 2 minutes, set the pan on the edge of the stove, sprinkle the soup with red bitter pepper and finely ground nutmeg, slightly salt with sea salt.
onions - 2 pcs., bell peppers - 1 pc., carrots - 1 pc., parsley root - 1 pc., radishes - 5 pcs., tomatoes - 3 pcs., potatoes - 2 pcs., flour - 0.5 cups, bay leaf to taste, allspice - 3 peas, nutmeg - 0.25 pcs., eggs - 1 pc.
