Beetroot Soup with Horseradish Dumplings
A vibrant beetroot soup enriched with QimiQ Sauce Base and served with fluffy quark-and-horseradish dumplings. Makes 4 portions.
Ingredients
| 250 g | QimiQ Sauce Base (for the soup) | |
| 50 g | Onion(s), finely chopped | |
| 1 tsp | 5 ml | Olive oil |
| 750 ml | Vegetable stock | |
| 300 g | Beetroot(s), peeled, diced | |
| 4 tbsp | 60 ml | Red wine vinegar |
| — | Salt and pepper | |
| 1 small pinch | Cumin, ground | |
| 1 small pinch | LieblingsKren Horseradish, fresh | |
| 0.5 tsp | 2.5 ml | Sugar |
| 125 g | QimiQ Classic, unchilled (for the dumplings) | |
| 200 g | Quark 20 % fat | |
| 2 | Egg yolk(s) | |
| 40 g | LieblingsKren Horseradish, fresh | |
| 100 g | Flour, coarse grain | |
| — | Salt and pepper |
Instructions
- 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 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 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.