Cook chicken broth. I cooked wings and "fingers" that were cut when cooking chicken wings. In the boiling broth throw diced potatoes.

Do zazharku. Required in vegetable oil lightly fry the finely chopped onion. When the onion becomes transparent, add the shredded carrot, a little later shredded Bulgarian pepper. All together fry for a few minutes.

Now you need to make the dough for the dumplings. The yolk separated from the protein. Protein while in the refrigerator and mix the yolk with a spoon of butter and a pinch of salt. Add a few tablespoons of flour. It turns out thick mixture, which you want to add hot broth. The scoop out of the pan 1 or 1.5 ladle of broth. Thus, the dough as sealed. Quickly and carefully stir to avoid lumps. Now add crushed garlic and chopped parsley directly into the dough. Mix and start to mix the flour so that the dough was slightly thicker than for pancakes. Now you need to separately beat the protein in the foam and gently add to the batter. All the dough is ready. Actually it's not such a long and laborious process, as it may seem, I describe longer:)

By this time the broth with the potatoes to boil, when the potatoes are almost ready, begin to dip in the soup dumplings. It is easy to do with the aid of two soaked in cold water teaspoons. One teaspoon, take the dough, the other spoon to help it slide into the broth. No need to score the dough too much as the dumplings when cooked increase in volume. I type incomplete a teaspoon.

Here are the dumplings, just lowered into the broth, they immediately increase in volume.

Once all the dumplings float, add to the soup prepared zazharku, stir, add salt to taste and let boil. After boiling a few minutes you can turn off the fire and serve the soup on the table.

Chicken soup flavored with delicate dumplings ready. When serving you can add chopped greens. Bon appetit!