Wash and clean the vegetables and cut into small pieces. In a large pan, fry the onion in 2 tablespoons of fat until translucent. Then add the chopped vegetables one after the other. Fry everything together briefly, stirring several times. Season well with salt and pepper.
Now stir in the tomato paste and pour in the broth. Let the whole thing simmer gently on a low flame for about 5 minutes. In the meantime, cut the dumplings into small pieces and add them to the vegetables. Pour in the cream and simmer until the vegetables are firm to the bite. Season again to taste and serve garnished with fresh herbs.
With vegetables you can of course vary, depending on the season. The quantities for the broth and the cream are approximate, depending on how liquid the whole thing should be.
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