Vegetable soup with dumplings

Ingredients

Directions

1. 1

   Clean and wash savoy cabbage, carrots and celery. Cut savoy cabbage into strips and celery diagonally into thin slices. Cut carrots in half lengthwise and cut them diagonally into pieces.

2. 2

   Peel and finely chop the onion. Cut ham into rhombs. Heat the fat in a large pot and fry the onion in it until transparent. Add vegetables, braise briefly and season with a little salt, pepper and marjoram.

3. 3

   Deglaze with broth, bring to the boil, cover and cook for about 15 minutes. Add ham in the last 5 minutes. In the meantime wash parsley and chives, dab dry and chop or cut into fine rolls.

4. 4

   Stir the dumpling powder and herbs with a whisk into 250 cold water and let it swell for 10 minutes. Form about 30 small dumplings from the potato dough with moistened hands and put them into plenty of boiling salted water.

5. 5

   Bring to the boil briefly and let it simmer at low heat for about 8 minutes. Season vegetable soup with salt and pepper. Remove the finished dumplings from the water with a skimmer and add to the soup. Serve in deep plates or bowls.