For the beetroot soup: fry the onion in oil until soft and douse with half of the stock.
Add the beetroots, vinegar and seasoning and continue to cook until soft. Blend smooth, season to taste with sugar and add the remaining stock.
Finish with the cold QimiQ Classic.
For the dumplings: whisk the egg white until stiff. Add the wasabi and salt and mix well. Form small dumplings with the help of a teaspoon and place in light boiling salt water and allow to draw until light and fluffy.
Arrange the dumplings in the beetroot soup and serve immediately.