Beetroot Soup, Horseradish Dumplings
TM6 TM5

Beetroot Soup, Horseradish Dumplings

4.5 (8 ratings)

Ingredients

Soup

  • 125 g olive oil
  • 1 red onion, quartered (approx. 120 g)
  • 1 celery stalk, cut in small pieces (approx. 50 g)
  • 2 garlic cloves
  • 900 g beetroots, small, roasted then peeled, cut in pieces (3-4 cm)
  • 750 g liquid chicken stock, strong-flavoured, hot
  • 150 g double cream
  • 50 g unsalted butter
  • 2 tsp fine sea salt
  • ground black pepper, to taste

Dumplings

  • 10 g fresh horseradish, sliced (1 cm)
  • 225 g ricotta cheese, drained
  • 200 g pasta flour, plus extra for dusting
  • 2 egg yolks, from medium eggs
  • ½ orange, finely grated zest only
  • olive oil, for greasing
  • 500 g water, for steaming, plus extra for mixing
  • 200 g sour cream
  • 40 g creamed horseradish or horseradish relish
  • fine sea salt, to taste
  • ground black pepper, to taste

Nutrition
per 1 portion
Calories
2650 kJ / 638 kcal
Protein
20 g
Carbohydrates
31 g
Fat
47 g

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