Step 1

Cut the onions into thin slices. Chop the scallions and garlic into small pieces. Roast on medium-high heat for about 10 minutes.

Step 2

Dice the bacon and slice the Frankfurter sausages into thin pieces and roast for 7-10 minutes.

Step 3

Add the tomato puree, carrots and root parsley pieces and cook for 3-5 minutes. Mix frequently.

Step 4

Add seasonings and potatoes. Cook for 3-5 minutes, then add broth.

Step 5

Wait for a boil, then add chopped flat leaf parsley. Mix the heavy cream with flour and stir the mixture in.

Step 6

Simmer on low heat for 30 minutes, or until the potatoes are fully cooked. Taste the soup and add salt if needed.

Step 7

Mix the eggs and semolina in a bowl. Aim for a somewhat runny consistence.

Step 8

Let sit for 3-5 minutes, semolina absorbs fluids slowly. Add more semolina or water, to reach the desired consistence.

Step 9

Drop half a teaspoon of the dough into the soup at a time and repeat. Once the dumplings come to the top, they are fully cooked.