Tomato soup with dumplings

ingredients

     1 kg ripe tomatoes
     2 carrots
     celery root, parsnip and parsley
     1 bell pepper (I have pimiento)
     2 onions
     2-3 small potatoes
     1 bunch parsley
     2 eggs
     gravel (8-9 tablespoons semolina)
     salt, peppercorns and 2 bay leaves

Preparation

Carrot, celery and parsnips I peeled and grated I gave the little. Peppers and onions I diced. Clean and wash the potatoes well, I diced appropriate. All so ready, I put them in the pot with hot water to boil, I added a few bay leaves and peppercorns.

If you want the soup to be clear, put vegetables in cooked whole and then either remove them and mash them or not add them all. I like, so I gave the razor.

Tomatoes peel them (if they are very ripe peel easily, if not, you can scald a few seconds and then clean with no problems), you remove the hard center and shredding them as best we can, or knife, or give them grated or put them in the blender, I opted for the last option.

Fit soup salt to taste, add more water if necessary. When vegetables are cooked put the sauce and let it simmer for a few minutes, during which prepare the dough for the dumplings.

Separate egg yolks and beat them foam on top with a pinch of salt and rub the yolks with a pinch of salt and then also incorporate the egg whites. Begin to add the semolina, one tablespoon in the rain, until the dough is the right consistency. To check if the dough is good, try a soup dumpling in it, if it does not loosen, you hit, if not put a little gravel and try again. Do not put more gravel from the beginning and not dough dumplings prepared long before putting them in the soup.

I put the dough with a spoon in the soup gave slightly lower fire them and let it simmer about 10-12 minutes to pufoseasca.
Finally sprinkle parsley soup is ready.