Czech-style Vegetable Soup with Dumplings

Peel the carrots, celeriac and parsley root and cut into small cubes (5-7 mm), cut the potatoes into larger cubes (about 1.5 cm), and finely chop the onion.

In a heavy-bottomed pot, melt the butter, add the onion and the chopped root vegetables (carrot, celeriac, parsley root) and sauté over medium heat for 5 minutes until softened and the onion turns lightly translucent, stirring often.

Pour the hot stock over the vegetables, bring to a boil, add the potatoes, season with salt and pepper to taste. Cook over medium heat for 15 minutes, until the potatoes are tender.

Meanwhile, prepare the dumpling batter: in a bowl, whisk the eggs with the milk, add the flour and a pinch of salt, and mix thoroughly with a fork until you get a thick, smooth batter that barely drips off the spoon.

Once the potatoes are tender, drop small spoonfuls of the batter straight into the boiling soup using a teaspoon, dipping it periodically into the hot broth so the batter doesn't stick.

Simmer the dumplings gently for 4-5 minutes, until they float to the surface and are cooked through in the center.

Add the chopped fresh parsley, adjust the salt and pepper to taste if needed, remove from heat and serve the soup hot.