We clean the carrots, potatoes, bell pepper, and onion, then wash them well under a stream of cold water to remove any impurities. After washing them, we cut them in half and place them in a large pot along with 4 liters of water. This soup base will provide a delicious and rich flavor, essential for our recipe. We let the vegetables simmer over medium heat for about 30-40 minutes until they are tender.
Once all the vegetables are cooked, we remove them with a slotted spoon and set them aside while keeping the cooking water. This will become the base of our soup. The cooked vegetables can later be used to prepare a Beef salad, a delicious and nutritious combination.
In the remaining water, we cut a fresh carrot into slices and add extra water depending on how much soup we want to make. At this point, we prepare to make the dumpling mixture, an essential element that will add a fluffy and savory texture to the soup. We separate the eggs, being careful not to leave any yolks in the whites. We beat the egg whites with a pinch of salt until they become frothy and firm. Then, we add the yolks and the 12 tablespoons of semolina, mixing carefully to obtain a homogeneous mixture that is neither too hard nor too soft. A simple trick is to check the consistency with a fork; if it leaves visible streaks for a few moments when lifted, it is ready.
After obtaining the desired mixture, we let it rest for a few minutes while the soup begins to boil. We add seasoning to taste in the soup water to enhance the flavors. Using a spoon, we form the dumplings and carefully add them to the soup. We let them boil until they double in volume, becoming fluffy and delicious.
To finish the dish, we add a cup of cold water over the dumplings, a bit of chopped parsley for added freshness, and a splash of oil to enrich the flavors. We turn off the heat and let the soup rest for a few minutes before serving. This way, we will obtain a delicious soup, full of nutrients and with an unmistakable taste, perfect for any occasion.
Once all the vegetables are cooked, we remove them with a slotted spoon and set them aside while keeping the cooking water. This will become the base of our soup. The cooked vegetables can later be used to prepare a Beef salad, a delicious and nutritious combination.
In the remaining water, we cut a fresh carrot into slices and add extra water depending on how much soup we want to make. At this point, we prepare to make the dumpling mixture, an essential element that will add a fluffy and savory texture to the soup. We separate the eggs, being careful not to leave any yolks in the whites. We beat the egg whites with a pinch of salt until they become frothy and firm. Then, we add the yolks and the 12 tablespoons of semolina, mixing carefully to obtain a homogeneous mixture that is neither too hard nor too soft. A simple trick is to check the consistency with a fork; if it leaves visible streaks for a few moments when lifted, it is ready.
After obtaining the desired mixture, we let it rest for a few minutes while the soup begins to boil. We add seasoning to taste in the soup water to enhance the flavors. Using a spoon, we form the dumplings and carefully add them to the soup. We let them boil until they double in volume, becoming fluffy and delicious.
To finish the dish, we add a cup of cold water over the dumplings, a bit of chopped parsley for added freshness, and a splash of oil to enrich the flavors. We turn off the heat and let the soup rest for a few minutes before serving. This way, we will obtain a delicious soup, full of nutrients and with an unmistakable taste, perfect for any occasion.
Ingredients
5 carrots, 1 onion, 6 potatoes, 1 bell pepper, fresh parsley, oil, 2 eggs, 12 tablespoons of semolina