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Ingredients for 6 (as a starter):
1kg beetroot
1 tbsp salt / 1 tbsp caraway
1 tbsp beef stock
Vinegar and lemon juice, salt and pepper, dill,
sour cream
1/8 litre water / 35g butter / 70g flour
2 eggs / 70g Scandia Pepparrot Gourmet Horseradish, Classic Quality, Naturally Hot
Salt and pepper

Beetroot soup with horseradish dumplings

Soup: Wash beetroot. Bring to the boil with the salt and caraway in plenty of water. Cook on a medium heat for 40-45 minutes. Remove the beetroot, rinse with cold water and peel. Cut 800g of the beetroot into cubes and cook for 5 minutes in the beef stock. Puree the beetroot in the stock. Push the soup through a sieve. Cut the remaining beetroot into very small cubes and add to the soup. Season to taste with vinegar, lemon juice, salt and pepper. Add the dumplings to the soup. Serve hot. Serve with freshly picked dill tips and sour cream.
Dumplings: Bring the water and butter to the boil. Add the flour and stir into a dumpling. Return to the heat. Place the dumpling into a bowl. Gradually beat in the eggs. Stir in the horseradish. Season the dough with salt and pepper. Cut off small dumplings and poach in the salted water. Remove and drain.

Preparation time: around 60 minutes (without poaching time)

Per portion:
calories: 280 / kJ: 1162
protein: 7,0 g
fat: 16,7 g
carbohydrate: 24,5 g