Tyrolean Bacon Dumpling Soup

Clean the savoy cabbage leaves, cut the stalk out generously and then cut into fine strips. Peel the onion and cut into fine cubes. Peel the carrot and parsley root and cut into small pieces. Remove the seeds and the stems from the tomatoes and also cut the pulp into small cubes. Peel the celery and cut finely.

Heat the vegetable stock in a suitable saucepan and add the vegetables, add a teaspoon of lovage leaves, season with salt, pepper and nutmeg and simmer gently on a low heat until the vegetables still have a bite.

In the meantime, cut the bacon into small cubes and fry them in a pan. Degrease on crepe. Cut a few stalks of chives into fine rolls.

Slice the rolls and then cut them into bite-sized cubes. Put in a bowl, pour hot milk over it and let it steep. Make a "pancake mixture" from the egg and flour and let it swell a little. Then mix the mixture together with the bacon cubes, the chives and the bread cubes, season with nutmeg and a little salt and form dumplings about the size of a walnut.

Now add the dumplings to the soup and let it steep for a good 10 minutes.

Rinse the parsley and shake it dry and pluck a few leaves for the decoration.

Season the soup to taste again, put it in a soup cup and garnish with parsley ..... enjoy your meal .....

Basic recipe for my "grainy vegetable broth"