Pea Soup with Tender Vegetables

Instructions:

1. Slice the vegetables into rounds or cubes. Melt the fat in a pot, then add all the vegetables except for the potatoes, including the peas.

2. Add salt and sauté the vegetables for about 10 minutes. Sprinkle with flour and stir to combine. Remove from heat, add the paprika, mix well, then pour in water to cover the vegetables.

3. Add a little seasoning (like vegetable bouillon), pepper, and more salt if needed, but be careful not to over-salt, as the seasoning and previous salting might be enough. Add a bunch of chopped fresh parsley leaves, and now add the potatoes as well. Continue cooking until everything is tender.

4. When all the vegetables and potatoes are soft, it's ready for the butter dumplings. Drop the dumplings into the soup, then cook for an additional 2-3 minutes.

Butter Dumplings:

1. Mix about 3 dkg (1 oz) of butter in a bowl using a fork. Add 1 egg and enough flour to make a dumpling dough that is thick (it shouldn’t be runny, but the fork shouldn’t stand upright in it either). Season with salt, then mix in the finely chopped fresh parsley leaves.

2. Using a teaspoon, scoop small dumplings from the bowl into the hot soup (use your index finger to push the dough off the spoon). Cook until the dumplings rise to the surface of the soup, then they are done.