Cepelinų sriuba (cepelinai soup)

Instructions

1. Finely grate the raw potatoes and squeeze out their water, then mix them with the grated onion, egg, starch, salt and marjoram.
2. Shape small dumplings about 3 cm across with lightly floured hands.
3. Bring the meat stock to a simmer in a large saucepan.
4. Gently drop the dumplings into the stock and cook for about 15 minutes, until they rise to the surface.
5. Meanwhile, fry the bacon cut into strips and the thinly sliced onion until golden and crisp.
6. Serve the soup very hot, topped with the bacon and fried onions, with a spoonful of sour cream if you like.