The vegetables are cleaned and left whole.
Boil in vegetable water for about 30 minutes, until cooked through.
Meanwhile, wash the tomatoes and cut into suitable pieces.
I passed the tomatoes through a separator of peels and seeds, ancient, old and long ago but very effective and I got a thick tomato juice.
When the vegetables are cooked, remove them and strain the juice.
Put the tomato juice in the vegetable juice and cook for 15-20 minutes until it no longer foams.
Separate eggs for dumplings.
Whisk the egg whites with a pinch of salt.
Mix the yolks well with a tablespoon of oil.
Lightly mix the egg whites with the yolks, turning over.
Add the semolina and mix gently by inverting until smooth.
Set aside until the tomato juice boils.
When the soup no longer has foam, add salt, sugar and give it a minimum of heat.
Pour 0 and a half cups of cold water into the pot and put the dumplings.
With a spoon soaked in cold water, take it out of the composition and put it in the pot.
Take only one side and do not mix in the composition.
Put them all in the soup and cook for another 15-20 minutes on low heat and return halfway through.
When they are cooked, turn off the heat, put the lid on and leave for another 20-25 minutes, so that the dumplings are even fluffier.
Serve with chopped parsley sprinkled on a plate or sour cream, as you like.