Vegetable broth with dumplings

45 minutes


4 Servings

Dumplings with meat and Konspol buckwheat, Carrots, Parsley root


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.