Prepare the broth. Cut the potatoes into small pieces and lower them into the boiling broth.
Finely chopped onion and grated carrot fry gently until Golden brown in oil.
Put eggs, oil, water, salt, garlic and pepper in a convenient container. Beat with a fork.
Gradually introduce the flour stirring with a fork in a circle. Take into account the density of flour, it is different in all regions. The dough is slightly thicker than on pancakes.
When the potatoes are ready, fill the soup with fried, let cook for 5 minutes. Dip a teaspoon into the soup and put a little dough in it and send it to the soup. We do the same with the rest of the dough-dipped a spoon in the broth, collected the dough, sent it to the broth, and so on.
Ready-made dumplings float to the surface.
Add the Bay leaf, dill and colored pepper.
After a couple of minutes, turn off the heat and let the soup infuse for 30 minutes.
Flavorful, very appetizing soup with tender, but not spreading and not sticky dumplings, very much loved in my family, I hope you will like it.
By the way, sometimes I cook dumplings as a side dish, delicious!