Goulash Dumpling Soup

2 tablespoons polyunsaturated vegetable oil
50 g/2 oz lean bacon, derinded and chopped
1 large onion, peeled and chopped
1 clove garlic, peeled and crushed
2 celery stalks, sliced
2 carrots, peeled and sliced
50 g/2 oz mushrooms, sliced
1 small green pepper, cored, deseeded and sliced
1 tablespoon paprika
1 tablespoon plain flour
1.5 litres/21/2 pints stock (beef, chicken or
vegetable)
1 tablespoon tomato puree
Dumplings:
100 g/4 oz self-raising flour
50 g/2 oz shredded vegetarian suet
2 tablespoons chopped parsley and thyme
salt
freshly ground black pepper
4 tablespoons water

Heat the oil in a large saucepan and sauté the bacon, onion, garlic, celery, carrots, mushrooms

and green pepper for 10 minutes until lightly browned. Stir in the paprika and flour and cook for 1 minute. Add the stock and tomato purée and bring to the boil. Cover and simmer for 45 minutes until the vegetables are tender.

To make the dumplings: mix the flour, suet, herbs, and salt and pepper to taste in a bowl. Add the water to make a soft dough. I >ivide into 8 or 12 pieces and shape into balls. Add the dumplings to the soup, cover and simmer for 15 to 20 minutes until they have risen and plumped up. Serve hot, allowing 2 parsley dumplings for each serving. SERVES 4 to 6