Hamburger sour soup with dumplings, grandma's style

Ingredients for 8 servings:

• 250 g prunes
• 200 g apricot(s), dried
• 125 g apples (apple rings), dried
• Water for soaking
• 1 bone (ham bone) with meat
• 4 liters of water
• 2 parsley roots, peeled, sliced ​​or cut into sticks
• 250 g celeriac, peeled, sliced ​​or cut into sticks
• Salt and pepper, white from the mill
• Vinegar
• Sugar
• Tarragon, dried
• 1 can of asparagus – sections (500 g)
• 1 package of peas (300 g, frozen)
• 1 bunch parsley, flat, finely chopped
• 125 ml water
• 40 g butter
• 70 g flour
• 1 egg(s)
• Nutmeg, freshly grated

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Soak the dried fruit overnight, covered with water. Cook the ham bone in 4 liters of water for 2 hours, remove, detach the meat, and dice it. Add the parsley roots, celery, dried fruit with the soaking water, and the spices to the broth and simmer for 20 minutes. Add the meat, asparagus, and peas to the soup. For the dumplings, bring the water, butter, and salt to a boil. Sprinkle in the flour and stir into a ball of dough. Remove from the heat, stir in the egg, season with nutmeg, and form into fluffy dumplings. Let the dumplings simmer for 5 minutes in 1/2 liter of soup broth. Return the dumplings to the soup with the broth, season with sweet and sour sauce, and serve sprinkled with parsley.