Potato Dumpling Soup

Ingredients

Chicken broth 1000 ml

1 carrot

1/2 celery (root)

1 potato

2 tomato

3 cloves garlic

Flour

Salt to taste

Pepper to taste

Herbs

Press the potatoes through a potato press, season with salt and pepper, add flour, and quickly knead into a stiff but soft dough. Divide the dough into 2-3 pieces, roll each into a sausage the thickness of a thumb, and cut into 1 cm thick pieces.

Lightly flatten each piece (traditionally, this is done with a fork, which creates grooves).

Cut the carrots and celery into small cubes. Bring the broth to a boil over low heat (the heat must be low, otherwise the dumplings will be loose). 

Add the root vegetables to the broth and drop in the dumplings. Process the tomatoes as described above and dice the flesh. Finely chop the garlic. When the dumplings float to the surface, add the tomatoes and garlic, cook for another minute, and remove from heat. Add finely chopped herbs.

Enjoy!