Summary

Ingredients

• 30 g mararine
• 1 onion (s)
• 1 leek
• 1 carrot (s)
• 3 potato (s)
• 0.5 ½ celeriac
• 1 liter water
• salt
• Broth, granulated
• 0.5 ½ bunch parsley
• 200 g sausae meat
• 60 g butter
• 60 g breadcrumbs
• 2 egg (s)
• 0.5 ½ bunch parsley

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Instructions

1. Wash, peel and cut the vegetables into small cubes.
2. Sauté the onions in margarine and deglaze with the broth. First add the potatoes to the boiling broth, as they take the longest to cook.
3. In the meantime, make the dumpling dough. Briefly heat the butter. Mix the roast with the eggs, breadcrumbs, salt and parsley. Finally add the cold but still liquid butter. Set the dough on its side.
4. Add the carrots and celery to the potatoes. When the potatoes are as good as cooked, add the leek and bread dumplings. Caution: the broth must no longer boil, just boil!
5. Shape the dumplings with a spoon or with your hands. In any case, have a container ready with water to moisten your hands or a spoon.
6. When the dumplings come up, they are done (approx. 10 minutes). Season the soup a little with fresh herbs, salt and pepper.