Tomato soup with dumplings

        INGREDIENTS

• 2.5 kg tomatoes
• 3 carrots
• 1 parsley root
• 1 parsnip root
• 1 small celery
• 2 peppers
• 2 onions
• 2 large potatoes
• vegetate
• salt
• sugar
• parsley

         For dumplings

• 2 eggs 60g
• 180g semolina
• 1 tablespoon oil
• salt

         Preparation:

Vegetables are clean and leave whole.
Boil in water with vegetation about 30 minutes, until cooked.
Wash tomatoes and cut into medium pieces, the mix until a thick tomato juice
When the vegetables is cooked remove and strain the juice.
In the vegetable juice put tomato juice and simmer 15 to 20 minutes until foam no longer.
Separate the eggs for the dumplings.
Mix the egg white with a pinch of salt.
Yolks and mix well with a spoon of oil.
Mix the egg yolks slightly, by inversion.
Add the semolina and mix gently by inversion until smooth.
Set aside until boiling tomato juice.
When the soup has no foam put some salt, some sugar and give minimum fire.
Pour into pan 1/2 cup cold water and put dumplings.
With a wet spoon in cold water and the composition and put in pot.
It only takes a hand and stop interfering in the composition.
Place all the soup and simmer on low heat for 15-20 minutes and come back halfway through.
When they are cooked the fire goes out, place the lid and let 20 to 25 minutes, so to be more fluffy dumplings.
Serve with chopped parsley and sour cream.