Do not peel the vegetables or the apple just rinse them off, cut up into big chunks and place in soup kettle.
Add the parsley, dill, paprika, egg shells (from dumpling ingredients) and 3 quarts cold water.
Bring to a boil, skim top, if necessary.
Reduce heat, cover and simmer for 1 1/2 hours.
Strain broth through a sieve lined with a double layer of cheesecloth.
Press down on the ingredients in the sieve with the back of a spoon to remove all liquid.
Keep hot while preparing dumplings.
Combine all dry dumpling ingredients in top of a sifter and sift into a large bowl.
Lightly beat eggs with yogurt, herbs, lemon peel and juice.
Mix with flour and add 1-3 T of milk to form moist batter.
(it should not be too runny, but heavy enough to drop off the tip of a spoon) Bring soup to a slow, rolling boil.
Drop dumplings from T to form 10-12 mounds spread over the surface of the soup to allow for swelling.
Cover and cook 20 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	190.67 Kcal (798 kJ)
Calories from fat	15.02 Kcal
		% Daily Value*
Total Fat	1.67g	3%
Cholesterol	41.46mg	14%
Sodium	62.52mg	3%
Potassium	890.26mg	19%
Total Carbs	38.99g	13%
Sugars	7.1g	28%
Dietary Fiber	4.48g	18%
Protein	6.37g	13%
Vitamin C	38.9mg	65%
Vitamin A	0.2mg	8%
Iron	1.4mg	8%
Calcium	264.1mg	26%

Amount Per 100 g
Calories	89.85 Kcal (376 kJ)
Calories from fat	7.08 Kcal
		% Daily Value*
Total Fat	0.79g	3%
Cholesterol	19.54mg	14%
Sodium	29.46mg	3%
Potassium	419.54mg	19%
Total Carbs	18.37g	13%
Sugars	3.35g	28%
Dietary Fiber	2.11g	18%
Protein	3g	13%
Vitamin C	18.3mg	65%
Vitamin A	0.1mg	8%
Iron	0.7mg	8%
Calcium	124.5mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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