German Vegetable Soup with Egg Dumplings Recipe
This colourful vegetable soup with simple egg dumplings is a bit like Polish broth with poured noodles, but more vegetable-forward and delicate. In Germany it’s often served as a first course at the weekend, when the whole family sits down together. It’s a great way to sneak more vegetables into children’s meals.
A light yet satisfying German-style vegetable soup where soft egg dumplings turn a simple broth into a comforting family meal.
Chef's tips
Keep the vegetables slightly al dente so the soup stays fresh and colourful. When forming the dumplings, dip the spoon in hot soup each time to help the batter slide off easily.
How to serve
Serve in warm bowls with fresh bread or rolls. A sprinkle of extra parsley or chives on top adds colour and aroma.
Ingredients
- carrot - 2 piece
- parsley root - 1 piece
- celeriac - 0.25 piece
- leek - 0.5 piece
- potatoes - 300 g
- peas - 100 g
- stock - 1.2 l
- butter - 15 g
- egg - 2 piece
- wheat flour - 4 tablespoon
- milk - 3 tablespoon
- parsley leaves chopped - 2 tablespoon
- nutmeg ground - 0.25 teaspoon
- salt
- white pepper
Preparation
- Peel the carrot, parsley root and celeriac and cut them into small cubes. Wash the leek thoroughly and slice into half-moons. Peel the potatoes and cut them into cubes similar in size to the carrot.
- In a large pot, melt the butter over medium heat. Add the carrot, parsley root, celeriac and leek. Sauté for 5–7 minutes, stirring often, until the vegetables soften slightly but do not brown.
- Pour in the stock, add the potatoes and a little salt. Bring to the boil, reduce the heat and cook for 15 minutes, until the potatoes are almost tender.
- Add the peas and cook for another 5 minutes, until all the vegetables are soft but not overcooked.
- Meanwhile, prepare the batter for the dumplings: in a bowl, mix the egg, flour, milk, a pinch of salt, pepper and nutmeg. The mixture should be thick but slightly pourable, similar to thick cream; if necessary, add a little more milk or flour.
- When the soup is gently simmering, reduce the heat so it is only just bubbling. Dip a teaspoon into the hot soup, scoop up a little of the batter and slide small portions directly into the pot to form small dumplings. Work calmly so the dumplings don’t stick together.
- Cook the dumplings in the soup for 3–4 minutes from the moment they float to the surface. Taste one – it should be springy and cooked through in the centre.
- Finally, season the soup with salt and pepper to taste, stir in the chopped parsley and serve immediately.
Storage
Store the soup in the fridge for up to 2 days. Reheat gently without boiling too hard so the vegetables and dumplings keep their texture.
