Recipe

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• 1 large onion, finely chopped
• 3 tbsp. butter
• 2 carrots, peeled and chopped
• 2 sticks of celery, chopped
• 1 sweet green bell pepper, seeded and chopped (optional)
• 1/2 package of smoked kielbasa, chopped
• 4 medium potatoes, peeled and diced
• 5 cups beef stock
• 5 cups water
• salt and pepper to taste
• for the dumplings
• 2/3 cup flour
• 1/4 tsp. salt
• 1 tbsp. butter
• 1 tbsp. chopped fresh parsely
• 1 egg, beaten

• 1 In a dutch oven, or heavy pan, cook the onion, carrots, celery and green pepper in the butter for about 8 minutes, or until soft. Add the kielbasa and cook for another 5 minutes.
• 2 Add the diced potatoes and cook for 2 minutes, stirring, then pour in the stock and water. Bring to the boil, add salt and pepper. Reduce the heat, cover and simmer until the potatoes are soft, about 15 minutes.
• 3 Meanwhile, make the dumplings: Sift the flour and salt and rub in the butter. Stir in the parsely. Add the egg to the flour mixture and mix to a soft dough.
• 4 When the potatoes are almost done, drop half-teaspoonfuls of the dough into the simmering soup. Cover and simmer gently for 10 more minutes.
• 5 Serve soup sprinkled with fresh parsely and bread on the side.