Ingredients

The following ingredients have 5 Servings
  • 5 heaping tablespoons all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup water
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 large carrots, sliced into 1/2 inch pieces
  • 2 stalks with leaves celery , sliced into 1/2 inch pieces
  • 2 bay leaves
  • 1/2 teaspoon fresh ground black pepper
  • 2 cloves garlic, minced
  • 2 teaspoons dried dill
  • 6 cups vegetable stock
  • 3 medium potatoes, diced into 1/2 inch pieces
  • 1-1 1/2 teaspoons salt
  • 1/2 cup fresh parsley, chopped

Instruction

  • Prepare the dumpling dough by combining the flour with salt, add water and stir. Add oil and stir again. Set aside until the soup is ready.
  • Heat a thick-bottomed pot.
  • Add oil and chopped onions. Saute for about 2-3 minutes.
  • Add carrots and celery, and saute for about 5 minutes.
  • Add bay leaves, black pepper, garlic and dried dill. Stir and saute for about 2 minutes.
  • Add the vegetable stock and salt, cover and bring to a boil, cook until the carrots are slightly tender about 10 minutes.
  • Add the potatoes, cover and cook until fork-tender, about 10 minutes
  • Add the dumplings a teaspoon at a time by carefully sliding them into the boiling soup. Continue, until you finish the dough. When all the dumplings are added, cover the pot with a lid and boil gently for 8-10 minutes.
  • Add the chopped parsley, taste for salt and pepper.
  • Serve and enjoy!