Preparation

Ingredients:
1 kg of veal
3 carrots
2 onions
1 parsnip
1 smaller kohlrabi
½ celery
1 tomato
1 bell pepper
2 potatoes
Stir in the onion and salt. The carrots are cut into sticks of approx. 3 cm. The same is done with parsnips, kohlrabi, celery. One by one, add over the onion and fry with it. Cut the meat into cubes, add over the vegetables and continue to soften until the meat turns white. Cut the pepper into cubes and add over the softening composition. Then add a teaspoon of cumin seeds and soften a little, add the paprika, quench with water and bring to a boil. When the vegetables are half cooked, add the diced potatoes. Add salt, pepper to taste. Bring to the boil. Meanwhile, peel the tomato, cut into cubes and add to the soup. When they are all cooked, a mixture of egg and flour is made from which dumplings are formed with a teaspoon and boiled in the hot soup.