Mixed Vegetable Soup


1 pound ( 0,453 kg ) any selection of fresh vegetables (at list four different kinds)
2 tablespoons margarine or vegetable oil
1 small onion, peeled and chopped
1 tablespoon flour
3 pints ( 1,5 l ) cold water or stock
1/2 teaspoon sweet red  paprika
1/2 teaspoon paprika
1 teaspoon chopped parsley leaves salt and black pepper to taste


  • Clean and chop up your selection of fresh vegetables (for example: potatoes, green peas, carrots, parsley root etc.,) 
  • Melt margarine or oil and add chopped onion, fry for 2 to 3 minutes than add rest of vegetables in it and fry for few minutes, than sprinkle with flour and red paprika. 
  • Add water or stock (beef, chicken or vegetable stock) black pepper and salt. 
  • Cook thoroughly for about 30 to 40 minutes than add Butter Egg Dumplings or Liver Dumplings into soup.
  • Garnish with parsley leaves.

Real Cooking

Did You Know?
Water composes three-fifths of the entire body. The elasticity of muscles, cartilage, tendons, and even of bones is due in great part to the water which these tissues contain.

One of the most universal dietetic failings is neglect to take enough water into the system.

The uses of water in the body:

(1) It enters into the chemical composition of the tissues;
(2) it forms the chief ingredient of all the fluids of the body and maintains their proper degree of dilution;
(3) by moistening various surfaces of the body, such as the mucous and serous membranes, it prevents friction and the uncomfortable symptoms which might result from drying;
(4) it furnishes in the blood and lymph a fluid medium by which food may be taken to remote parts of the body and the waste matter removed, thus promoting rapid tissue changes;
(5) it serves as a distributer of body heat;
(6) it regulates the body temperature by the physical processes of absorption and evaporation.