Dumpling Soup

Heat vegetable oil in a pot and sauté the diced pork until lightly browned.

Add the finely chopped onion and cook until translucent.

Then toss in the carrots and bell pepper, cut into small cubes or strips. Sauté for a few more minutes.

Pour in 1.5 liters of water, bring to a boil, cover, and simmer on low heat for about 30 minutes.

15 minutes before the soup is done, add the cubed potatoes and chopped herbs.

For the dumplings, whisk the eggs with salt in a separate bowl, gradually add the flour, and knead into a thick dough.

Using a tablespoon, gently scoop small pieces of dough and drop them into the simmering soup.

After adding the dumplings, cook the soup for another 2–3 minutes.