Ingredients
For 4 portions
For the soup
250g
QimiQ Sauce Base
100g
Onion(s), finely chopped
1tsp
Olive oil
750ml
Vegetable stock
300g
Red beet(s), peeled, diced
1dash of
Red wine vinegar
1pinch(es)
Salt and pepper
1small pinch(es)
Caraway seeds
1tsp
Horseradish, grated
0.5tsp
Sugar
For the dumplings
125g
QimiQ Classic, room temperature
250g
Quark 20 % fat
2
Egg yolk(s)
50g
Horseradish, grated
125g
AP Flour, coarse grain
1pinch(es)
Salt and pepper
1pcs
Egg(s)
Preparation
- For the beetroot soup: fry the onion in oil until soft and douse with half of the 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 into 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.
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