Spring soup with semolina dumplings

1. 

spring mix vegetable frozen  15.75 oz (450 g) • sunflower oil • salt 1 pinch • ground black pepper • ground caraway 1 pinch • chicken bouillon 1 pc • water 1.5 quart (1400 ml)

Heat oil and add there vegetables, season with salt and ground black pepper, pour over with water and add one stock cube. Cook for about 20 minutes.

2. Dumplings

egg yolk 2 pcs • salt • unsalted butter 0.75 oz (20 g) • ground black pepper 1 pinch

While cooking vegetables, prepare dough for dumplings: beat egg yolks with salt and ground black pepper, add melted butter.

3. 

semolina 6 tbsp • egg white 2 pcs

Stir in egg whites foam and semolina (could be less or more, depending on the density of the dough). Let it rest for about 10 minutes (when rested, dough becomes thick).

4. 

vegetable salt 1.5 tsp

Just before the soup is done, season it with dried vegetable mix and drop dumplings in the soup to cook. Cook for about 3 more minutes. Decorate with parsley leaves.