Summary

Ingredients

• 2 cucumber (s)
• 1 bunch soup greens
• 250 g potato (s)
• 1 onion (s)
• 3 tablespoon oil
• 250 ml vegetable stock
• 250 g minced meat
• 1 egg (s)
• Bread flour
• 1 bunch dill
• water
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Peel and core the cucumber and cut into bite-sized pieces. Wash, clean and dice the soup greens. Peel and wash the potatoes and then cut them into cubes. Wash and chop the dill. Peel the onion and chop finely.
2. Mix the minced meat with the egg, the breadcrumbs and half of the dill to a mass. Shape into small dumplings and fry in a little oil in a pan.
3. Heat some oil in a large saucepan, then sweat the onions until translucent. Then add the vegetables and sweat everything for another 4-5 minutes. Pour in the broth and simmer for about 25 minutes. Possibly add a little more water if the soup is too thick. Now add the remaining dill and season well with pepper and salt.
4. At the end, add the dumplings to the soup.
5. Tip: You can also swap a cucumber for a zucchini.