Vegetable pot with oat dumplings (halusky)

1. 

kohlrabi 7 oz (200 g) • carrots 7 oz (200 g) • potatoes 7 oz (200 g) • leek 5.25 oz (150 g) • zucchini 5.25 oz (150 g) • unsalted butter 0.75 oz (20 g)

Peel kohlrabi, carrots, potatoes and wash. Cut off the roots from the leek, the ends of the zucchini. Wash both vegetables. Grate the kohlrabi on a coarse grater. Cut the carrots into thin circles, potatoes and zucchini into small cubes. Cut the leeks lengthwise into several strips and also into smaller pieces.
Melt the butter in a pot and fry the kohlrabi and carrots on it.

2. 

water 2.1 quart (2000 ml) • ground caraway 0.5 tsp • salt 1 tsp

Add potatoes and hot water. Add caraway and salt. If you cook soup for small children, do not salt it. Cook for 20 minutes.

3. 

Then add the prepared zucchini and leeks and cook all together for another 10 minutes.

4. Oat dumplings (halusky)

oat flakes 1.75 oz (50 g)

While cooking the soup, grind the oat flakes finely.

5. 

chicken egg 2 pcs • semolina 0.25 oz (10 g)

Mix them with an egg and a teaspoon of semolina, let rest until the soup is cooked.

6. 

Rub the oat dough through a halusky strainer to prepare dumplings in cooked soup. Cook for a while. Cover the hot soup and let it rest for half an hour before serving. During this time, it thickens appropriately. Everyone can add the soup to their own plate, according to their taste.