Beet Soup with Horseradish Gnocchi




Rating: 3.6522 / 5.00 (23 Votes)


Total time: 45 min

Ingredients:















For the horseradish gnocchi:









Instructions:

Wash, peel and cut the beets into small cubes.

Peel the onion and chop finely.

Peel the apple, quarter it and remove the core. Cut the apple quarters into cubes.

Heat the oil in a pot and fry the onion in it. Fry the beets and the apple cubes briefly and deglaze with wine. Pour in the soup and add the bay leaf. Season with salt and pepper.

Simmer until the beets are soft. Remove the bay leaf, puree the soup with a hand blender and add the whipped cream.

For the horseradish dumplings, cream the butter with the yolks.

Add the breadcrumbs, flour and horseradish. Beat the egg whites until stiff and fold into the yolk mixture.

In a saucepan, bring salted water to a boil and make small dumplings from the mixture. Boil them in the salted water for about 3 minutes.

Serve the soup in soup bowls and place the dumplings on top.

Garnish the beet soup with horseradish dumplings and serve.

Preparation Tip:

Chive rolls sprinkled into the soup provide a splash of color.

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