Children's menu from Zsolti: vegetable soup and crumbly noodles

Spring vegetable soup with wooden dumplings

Sauté the finely chopped red onion and garlic in the fat for 5 minutes over medium-high heat, then pour in about 150 ml of water and cook until it evaporates and the onion begins to fry again. Repeat this twice more.

Add the cleaned and cut turnips, celery and kohlrabi, and sauté over medium heat for 1-2 minutes, then pour in the water. I used about 2 liters of water for this amount, but this may vary slightly depending on the desired thickness. When it boils, add salt and parsley.

For the dumplings, mix the meat in a bowl with the soaked, squeezed and finely chopped bread rolls, the egg yolk, salt, pepper, add the finely chopped parsley, fold in the stiffly beaten egg whites, and finally add the breadcrumbs. From a cutting board, drop the dumplings into the soup, add the potatoes, and cook over medium heat for about 25 minutes, then add the green peas and cook for another 5 minutes until done.

Crumbly noodles with apricot jam

For the noodles, peel the potatoes, cut them into cubes and cook them in plenty of lightly salted, boiling water until soft, then drain them, let them steam a little and crush them on a board using a potato masher. Mix the flour, egg, salt and powdered sugar and mix everything together. Form small worms from the dough, then cut them into approx. 1 cm pieces and roll them into noodles. Cook them in plenty of boiling water for approx. 2 minutes, then drain them.

Toast the breadcrumbs in a frying pan over medium heat for about 4 minutes (it's important to stir to prevent them from burning), then add the sugar, mix with that too, and finally add the fat to make it juicy. Once the fat has melted, roll the noodles in the crumb mixture.

Finally, it's time to serve: spoon the soup onto a plate, followed by the noodles, which we serve with apricot jam.

• Preparation time: 70 minutes