Grandma Sieglinde’s Vegetable Soup Pot

Cut the leek into fine strips, sauté in a little oil or butter. Carrots, yellow beets and celeriac cut into cubes or strips as desired, fry a little with the leeks, season with salt, pepper, garlic and marjoram, cover with water and boil down until the vegetables are soft but still crunchy.Rosemary dumplings:Finely chop some fresh rosemary, scald with a little hot water, cover and let cool, strain well. Grate or mash well cooled potatoes, mix in rosemary, mix with remaining ingredients and form small dumplings, coat in egg, flour and breadcrumbs and bake floating in fat. Serve soup with baked potato dumplings!

Preparation Tip:

Erdäpfelknödeln also go very well with poultry dishes or lamb!This recipe was provided to us by: Martin Schindler from the restaurant Jonathan & Sieglinde / www.jonathan-sieglinde.com

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