Beetroot soup with Horseradish Dumplings

Soups
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Ingredients for 10 portions
  • For the soup
  • 500 g QimiQ Sauce Base
  • 100 g Onion(s), finely chopped
  • 2 tsp Olive oil
  • 1.5 litre(s) Vegetable stock
  • 600 g Red beet(s), peeled, diced
  • Red wine vinegar
  • Salt and pepper
  • Caraway seeds
  • Horseradish, grated
  • 1 tsp Sugar
  • For the dumplings
  • 200 g QimiQ Classic, room temperature
  • 400 g Quark 20 % fat
  • 4 Egg yolk(s)
  • 80 g Horseradish, grated
  • 200 g AP Flour, coarse grain
  • Salt and pepper
Method
1.
For the beetroot soup: fry the onion in oil until soft and douse with half of the vegetable stock.
2.
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.
3.
Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
4.
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.
5.
Arrange the dumplings in the beetroot soup and serve immediately.