Spring soup with wild herb dumplings

Ingredients for 4 servings:

• 1 onion(s)
• 3 bunch soup vegetables
• 1 liter of water
• 2 bay leaves
• 6 peppercorns
• 2 juniper berries
• 1 pinch of salt
• 1 handful of wild herbs, spicy, e.g. ground ivy, yarrow, goutweed, wild garlic
• 2 tbsp horseradish, wild
• 3 egg whites
• 2 tbsp wheat flour, strong
• 1 tbsp herbs or flowers, for decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

a light, healthy and vegetarian spring dish

Halve the unpeeled onion and fry the cut surfaces vigorously without fat. Clean the soup vegetables and cut into bite-sized pieces. Boil the soup vegetables in water with the onion, bay leaves, peppercorns, juniper berries, and salt until al dente. For the dumplings, finely chop the wild herbs. Finely grate the horseradish root. Beat the egg whites with a pinch of salt until stiff peaks form. Carefully fold the herbs, horseradish, and flour into the beaten egg whites. Using two teaspoons, form small dumplings from the mixture. Drop the dumplings into the gently simmering soup and let them stand for a few minutes until they float to the surface. Serve the soup immediately, garnished with herbs and flowers. Leftover dumplings can be fried in oil the next day and served with a salad or as a side dish.