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Chicken soup with dumplings
Ingredients:
One home-raised, adult chicken 2pcs parsnip 4 average-sized carrots 2 roots of parsley 1 onion ½ root of celery Salt and pepper Parsley leaves Dumplings: 3 eggs 6tbsp of semolina
Tip: You can use the chicken to make roast chicken or a delicious salad a la Russe
Boil the chicken together with the vegetables. Do not forget to add salt. Use a sieve, to remove the foam that forms on the surface (for a nice and clear soup). Boil everything for an hour or two, depending on how old the chicken is. Once the meat is done scoop it out of the broth along with the veggies and pass the broth through a colander to obtain a clear liquid. For the dumplings: Whisk the eggs just like for an omelette, add semolina by sprinkling it to prevent curdling then add this mixture half a spoonful at a time to the simmering soup, making sure than the dollops don’t disintegrate. As the dumplings start boiling they double in size. Boil for 5-6 minutes with the lid on and the dumplings are ready. Add the carrots that you cooked alongside the chicken, pepper and chopped parsley. Serve hot!