Vegetable Stew with 3-Grain Dumplings

Perhaps your new favorite bean dish:

Rinse the grains under running water soak for one night in 3/4 liter of water. The following day, clean the greens, rinse, chop and add to the soaked grains form with the vegetable soup, lightly wallow for 30 minutes, then swell for another 30 minutes. Stir the cooled, well drained grains with curd cheese and oat flakes. Separate the eggs, add the egg yolks to the grains form. Beat the egg whites until stiff. Blend the curd mixture with a hand blender, add parsley, mustard, sea salt and freshly ground pepper to taste. Finally, fold in the stiffly beaten egg white. Clean, rinse and cut the vegetables. Put the vegetable-ferm-clear soup, 1, 5 I water, bay leaf spice as well as the vegetables into a large saucepan and cook for 1O minutes. Add Tabasco and freshly grated nutmeg. Using a tablespoon, cut 12 dumplings from the dumpling mixture and lightly roll with the vegetables for another 20 minutes. Before serving, remove the bay leaf seasoning.

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