Dumpling and Egg Soup

Prepare all necessary ingredients.

Boil the eggs until hard (10 minutes after boiling), then cool them in cold water.

Peel the eggs and either dice them or mash them with a fork.

Pour 1.2 liters of water into a pot. Peel one potato (if the potato is large, cut it in half) and place it in the pot. Bring to a boil and cook the potato for 20 minutes.

Meanwhile, peel the onion and carrot. Dice the carrot and onion.

In a frying pan with heated oil, sauté the onion and carrot for about 5 minutes until golden brown.

Peel the garlic and mince it with a knife.

Submerge the tomatoes in boiling water for 1 minute, then peel off the skin. Dice the peeled tomato.

Add the diced tomatoes and garlic to the onion and carrot mixture.

Sauté for another 2 minutes and remove from heat.

Peel the second potato and dice it into small pieces.

Add the diced potato to the boiling water with the whole potato and cook for another 10 minutes.

Then add dumplings, peppercorns, and bay leaf to the boiling soup.

Once the dumplings float to the surface, remove the whole potato.

Mash the extracted potato into a puree.

Add the mashed potato, sautéed vegetables, eggs, and salt to the soup.

Simmer the soup over low heat for another 3-5 minutes. Finally, add the mixed peppers.

Stir the soup with the mixed peppers and remove from heat.

Finely chop the parsley. The dumpling and egg soup is ready. Ladle the soup into bowls and sprinkle with chopped parsley. Enjoy your meal!