Dice potato finely, pour with 1 quarter of salted boiling water and boil over low heat for 10-15 minutes.

Cut onion into thin semicircles, fry slightly in melted fat.

Remove onion from the pan and fry shredded carrot in the same fat.

Add onion, carrot, bay leaf and pepper to potato, then spoon dumplings in the soup and cook for 7-10 minutes.

To make dumplings, mix flour, butter, milk and salt well.

Top the soup with chopped greens while serving.