Peel, wash and chop the carrots and potatoes. Cook in the broth for about ten minutes. In the meantime, knead the minced meat, curd and tomato paste. Season with salt and pepper. Form small dumplings from the minced meat and fry them in hot oil for about ten minutes.
Bring the vegetables to the boil again, stir in the sauce thickener. Season with salt if necessary. Add the dumplings. Wash parsley, dab dry and chop. Sprinkle over the ragout