Ingredients for 4 portions:
2 glasses of broth (instant),
1 kg of savoy cabbage,
1 tin (425 ml) peeled tomatoes (in brine),
25 a dag of onions,
1 egg,
10 gold day,
4 spoons of butter or margarine,
3 heaped tablespoons of flour,
1 a bunch of parsley,
salt, pepper, grated nutmeg
Preparation method:
Peel the onion and cut into pieces. Clean the savoy cabbage, rinse, cut into quarters, remove the depth. Coarsely shred the leaves. Heat half the fat in a saucepan, fry the onion on it. Add the cabbage and fry together for a while, still stirring, so that the cabbage does not stick to the bottom of the pan. Pour all the hot broth, boil, simmer about 15 minutes. Crush the tomatoes in the tin, add to the soup together with the pickle. Prepare the cheese dumplings: Thoroughly wash the parsley, pat dry and chop finely. Grate the yellow cheese on a fine grater. Rub the rest of the fat until fluffy, add the egg, yellow cheese and half of the chopped parsley, Make uniform ingredients from all ingredients, smooth dough. Season them to taste with salt, pepper and a little nutmeg. Use two teaspoons moistened with water to form small noodles from the dough. Put it on the boil, lightly salted water, simmer approx 10 minutes (when they start to float to the surface of the water, are ready). Take out the dumplings one by one with a slotted spoon, drain thoroughly. Season the finished vegetable soup to taste with salt and pepper, put the drained cheese dumplings into it. Pour the soup into four plates. Sprinkle each portion with the rest of the chopped parsley.
Preparation time: 1 hour,
1 portion = 390 kcal
