Ingredients
For 4 portions
For the soup
125g
QimiQ Classic, chilled
50g
Onion(s), finely chopped
1tsp
Olive oil
750ml
Clear vegetable stock
300g
Beetroot(s), peeled
Red wine vinegar
Salt and pepper
Cumin
1small pinch(es)
Horseradish
0.5tsp
Sugar
For the dumplings
1
Egg white(s)
0.5tsp
Wasabi
Salt
Preparation
- 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.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.