Tomato soup with dumplings
By: gabrielacuisine
Published: Tuesday, July 9, 2013 - 1:56am

Ingredients




750 ml tomato juice (puree)
1 onion
2 carrots
1 bell pepper
1 celery (small) or ¼ from one big
1 parsnip
jump for your keys or vegetation
1 tbsp sugar
FEW spoons of oil
Chopped fresh parsley
For the dumplings (Will make16)
2 eggs
10 tbsp wheat semolina

Preparation

1 It is very easy, first wash the vegetables and put it in a large pot (4 l). Usually I chop Them All, beside parsnip and celery. 2 Fill half of the can with water THEN put it on the stove to boil. Add a little bit of salt. 3 When They are ready, add the tomato juice (or puree) and the oil and Give it to boil. Taste for salt. 4 Set aside and prepare the dumplings as Following: 5 Beat the eggs THEN add a pinch of salt. 6 Stir in the wheat semolina (8-10 tbsp), little by little, avoiding the lumps. The Consistency of the composition must be like a tick cream. 7 Usually, for this soup, I boil separately Them, Because, It Happened to Me to Remain hard in the middle, so we boil Them Will separate in the can with water. 8 Bring the water to a boil and add the dumplings with the spoon. Let Them When They double in size and is ready, sprinkle a little bit of cold water on Their surface. (Will this make more fluffy Them). Then add Them to the soup. 9 Chop the parsley and put in the soup. 10 Enjoy!

About

is very easy to do and in the mean time, delicious!