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We put the vegetables on medium heat, they will be cooked when the fork easily enters them. Do not boil them much, because our vegetables will lose all their vitamins by overcooking. When the vegetables are almost cooked, we start preparing the dumplings. Separate the egg whites from the yolks. Mix the egg whites with a pinch of salt until they grow nicely. Over the egg whites, add the yolks rubbed separately with very little salt, stirring gently. Add the semolina little by little, until you get a composition that does not flow from the spoon.
Advice-better put less semolina, boil a semolina dumpling and if it disintegrates in the soup add more semolina than put a lot of semolina from the beginning and the hard dumplings come out. With a teaspoon we put the dumplings in the soup, one by one. Boil the dumplings for a few minutes, add a tablespoon of oil to the soup and at the end freshly chopped parsley.