Ingredients
For 10 portions
For the soup
500g
QimiQ Sauce Base
100g
Onion(s), finely chopped
2tsp
Olive oil
1.5litre(s)
Vegetable stock
600g
Red beet(s), peeled, diced
Red wine vinegar
Salt and pepper
Caraway seeds
Horseradish, grated
1tsp
Sugar
For the dumplings
200g
QimiQ Classic, room temperature
400g
Quark 20 % fat
4
Egg yolk(s)
80g
Horseradish, grated
200g
AP Flour, coarse grain
Salt and pepper
Preparation
- For the beetroot soup: fry the onion in oil until soft and douse with half of the vegetable stock.
- Add the beetroot, vinegar and seasoning and continue to cook until soft. Blend smooth, season to taste with sugar and add the remaining vegetable stock.
- Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
- For the dumplings: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well. Form small dumplings with the help of a teaspoon, place in light boiling salt water and allow to draw until light and fluffy.
- Arrange the dumplings in the beetroot soup and serve immediately.
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