45 minutes
easy
4 Servings
1 packet of dumplings with meat and Konspol buckwheat
4-5 pcs. Carrots
3 pcs of parsley root
1/2 celery
1 pc leek
1 pc. Head of garlic
2 pcs. Onions
200 g of brown mushrooms
3 tablespoons of olive oil
1 bunch of parsley
2 tablespoons of sea salt
1 tablespoon of peppercorns
3-4 pcs. Bay leaf
3 l of water (boiling water)
1 First, deal with the broth. To do this, prepare the necessary vegetables: carrots, parsley, celery, leek, mushrooms, garlic and onions.
2 Divide the vegetables into smaller pieces and place them on the baking tray. Pour over the olive oil and put in the oven for 40 minutes (180 degrees Celsius).
3 Put the baked vegetables into a large pot. Add parsley, bay leaves, salt and pepper. At the very end, pour in the boiling water.
4 Simmer it all over low heat for an hour. After preparing the broth, fry the finished dumplings in a pan (use olive oil for fat).
5 Then add a few tablespoons of vegetable stock and stew, covered, for 4 minutes.
6 Place the finished dumplings and vegetables in a deep plate.
7 Add the vegetable broth, fresh parsley and roasted onion, which you can find in the Konspol dumplings package.