Vegetable chicken soup with dumplings

Ingredients

Directions

1. 1

   Soup greens clean or peel, wash and roughly dice. Peel onions and garlic, cut into large pieces. Heat the oil in a large pot. Fry the onions, garlic and soup greens for about 5 minutes until light brown, turning them over

2. 2

   Wash the chicken thoroughly inside and out and place on the soup vegetables. Add 3-3 1/2 litres of cold water, bay leaf, 2 teaspoons salt and peppercorns (chicken should be covered). Bring to the boil and simmer at low heat for about 2 hours. Remove any foam that develops in between with a skimmer. About 45 minutes before the end of the cooking time, wash parsley, shake dry, except for something to garnish, pluck leaves from the stems and chop. Grate cheese

3. 3

   Bring 250 ml water, fat, approx. 1/2 teaspoon salt, some pepper and a little nutmeg to the boil. Add semolina and stir with a wooden spoon until the mixture comes off the bottom of the pot. Put the mixture into a bowl and let it cool down for about 2 minutes. First stir in eggs one after the other, then add cheese and half of the parsley. Bring a pot with plenty of salted water to the boil. Take 2 teaspoons of the semolina mixture and put it into the hot water. Bring to the boil briefly and simmer at low heat for 10-15 minutes. Remove the dumplings with a skimmer and drain well

4. 4

   Clean the cauliflower, cut into florets and wash. Peel, wash, halve or cut carrots into three. Halve the carrot pieces and cut them crosswise into strips. Take chicken out of the broth, let it cool down and use it for other purposes. Pour stock through a fine sieve, measure 2 litres, heat up. Use the rest of the stock for other purposes. Add cauliflower florets to the soup. Press small dumplings from the sausage directly into the soup, cook for about 10 minutes in total. Add carrots after about 4 minutes

5. 5

   Add semolina dumplings and remaining parsley to the soup and heat. Season to taste with salt and a little pepper. Garnish with parsley