Put the hen into a large pot and pour over cold water enough to cover the meat. Add peeled root vegetables, Vegeta and place over low heat to boil.
Bring to the boil, remove foam with spoon and continue cooking half-covered until the hen is tender. When almost done add celery and parsley leaves.
In the meantime prepare semolina dumplings. In a deep bowl mix eggs, add semolina, Vegeta, chopped parsley and whisk into a uniform mixture. Let stand covered for about half an hour.
Mix through, shape dumplings with spoon and put them into boiling soup. Simmer over low heat for about 8-10 minutes.
Serve warm soup with vegetables cooked in the soup. Cut the cooked hen and serve horse radish sauce or any sauce as desired.
Cooked dumplings should not be kept long in the soup because they will «absorb» the soup.