Peel and dice the carrots and potatoes. Pour into a large saucepan and pour the broth over it so that the vegetables are just covered (for me this is 0.75 to 1.0 liters). Bring the vegetables to the boil and simmer for 10 minutes.
In the meantime, press the sausage meat out of the casing and form small balls. Stir the sour cream with the herbs into the vegetables, add the dumplings and let simmer for another 5 minutes.
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