(approx. 35 min.) Soak the lentils for at least three to four hours (preferably overnight). Peel the carrots, rutabagas, celery, clean the leek and cut the whole into small cubes. Cut pretzel into small cubes, mix well with egg yolk, a little milk, finely chopped chives and season with salt and pepper.
Spread the sausage meat and mix well with the pretzel mixture, cut small dumplings and steep in bubbling vegetable soup for three to four minutes.
Cook the lentils in lightly salted water for about ten minutes, drain and add to simmering beef broth.
Fry the vegetable cubes well in hot olive oil, add to the lentil soup form and season strongly with vinegar, salt and freshly ground pepper.
Arrange the soup in a deep plate, evenly distribute the dumplings and sprinkle with chives.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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