Vegetarian Consomme With Lemon-Yogurt Dumplings - cooking recipe

Ingredients

1 large tomatoes
1 turnip
2 onions
2 green peppers
3 carrots
1 stalk celery, with leaves
1 cup shredded lettuce
1 apple
1/4 cup fresh parsley, chopped
3 tablespoons fresh dill, chopped
1 tablespoon sweet paprika
Dumplings
2 cups all-purpose flour
2 1/2 tablespoons baking powder
salt
2 eggs
1 (8 ounce) container plain yogurt
2 tablespoons fresh chervil or 2 tablespoons parsley, chopped
1 1/2 teaspoons grated lemons, rind of
2 teaspoons lemon juice
1 -3 tablespoon milk

Preparation

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.