Peel the vegetables, cut and cook (except the potato, bell pepper and onion) with two tablespoons of oil for 2-3 minutes, stirring constantly. Add 2.5 liters of water, a tablespoon of salt and cook for 15 minutes.
Then add the onion, potato and bell pepper and leave for another 10 minutes.
Meanwhile, prepare the tomato juice using the separator. If you haven't stocked up on juice in the summer, you can buy the juice in the winter, the soup turns out just as good.
Add the juice and the two tablespoons of sugar and wait for it to boil. In the meantime, we prepare the dumplings. Separate the eggs and beat the egg whites with a pinch of salt. Add the yolks, then pour the semolina in the rain, stirring gently with the fork from the bottom up, until it starts to come off the plate.
With the fork "passed" through cold water, it is taken from the composition, forming dumplings, then letting them slide alone into the soup. Let it simmer for about 20-25 minutes, covering the pot with a lid, then check if they have penetrated. Then add the chopped parsley, turn off the heat, leaving them covered, because they will continue to swell.
This soup can also be made with noodles. It has the same divine taste.