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Vegetable soup with potato dumplings

Carrots, parsley root, and onion simmer with paprika and dumplings made from boiled potatoes and wheat bran. Serves 4.

Slovak cuisine · Translated from Slovak ·

Vegetable soup with potato dumplingsSave on Pinterest

Recipe at a glance

Prep time
30 min
Cook time
30 min
Total time
1 hr
Servings
4 servings
Difficulty
Easy
Cuisine
Slovak
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Vegetable soup with potato dumplings is a hearty soup made with carrots, parsley root, and onion, with small boiled-potato dumplings cooked right in the broth. The dumpling dough includes flour, an egg, wheat bran, and parsley. The vegetables are first sautéed in oil, then covered with water and seasoned with salt and sweet paprika. The soup serves four and works well for lunch or a warm dinner. You can vary the vegetables.

Ingredients

4 servings

Potato dumplings

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Instructions

Tip: tap a step to mark it as done.

  1. Peel and chop the vegetables, then sauté them, including the parsley root, in the oil in a pot. Add water to cover and cook.
  2. Season the soup with salt and sweet paprika. Combine the potato dumpling ingredients into a dough and shape into small dumplings.
  3. Once the vegetables are cooked, add the dumplings to the soup and cook.
  4. When the dumplings float to the surface, the soup is ready.

Tip: Let the dough with wheat bran rest briefly before shaping it so the bran can absorb moisture, making the dumplings easier to shape and helping them hold together.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
447 kcal
Protein
11 g
Carbohydrates
69 g
of which sugars
4.7 g
Fat
16 g
of which saturates
2.0 g
Fiber
11 g
Salt
0.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Zeleninová polievka so zemiakovými knedličkami

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