Beetroot soup with herb dumplings

Name: Beetroot soup with herb dumplings
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6 portions
Ingredients: 10 - 15 g fresh herbs; 200 g milk; 60 g butter; ¾ tsp salt; 150 g wheat semolina; 1 egg; 500 g raw beetroot; 700 g water; 150 g white wine; 2 heaped tsp vegetable stock paste, homemade; 25 g flour; ½ - 1 tsp salt; 2 pinches ground nutmeg; 1 pinch ground black pepper; 100 g cream

4.0 6 évaluations

Préparation 35min

Total 1h 10min

6 portions

Ingrédients

Herb dumplings

fresh herbs (e.g. basil, parsley, wild garlic, chervil, mixed soft-leaf herbs), leaves only
10 - 15 g
milk
200 g
butter cut in pieces, plus extra for greasing
60 g
salt
¾ tsp
ground nutmeg (optionnel)
¼ tsp
wheat semolina
150 g
egg
1

Beetroot soup

raw beetroot peeled, cut in pieces,
500 g
500 g cooked beetroot, cut in pieces
water
700 g
white wine
150 g
vegetable stock paste, homemade
2 heaped tsp
2 vegetable stock cubes (each for 0.5 l)
flour
25 g
salt
½ - 1 tsp
ground nutmeg
2 pinches
ground black pepper
1 pinch
cream
100 g
white wine vinegar (optionnel)
1 tbsp