Beetroot Soup with Polar Cod and Horseradish Dumplings

For the beetroot soup, chop onions and sauté in hot olive oil. Peel the beet and potatoes and cut into cubes. Pour vegetable soup over onions, add potatoes, beets and caraway seeds and simmer for about 15 minutes.

Cut fish into cubes and marinate with lemon juice.

Add Soy Cuisine to the soup and puree it with a blender. Cook the fish cubes in the slightly boiling soup for 5 minutes.

Mix the ingredients for the dumplings well and let stand for 10 minutes. In the meantime, heat the salted water. Form dumplings with 2 coffee spoons, put them into the boiling water and simmer for about 20 minutes. Season the soup to taste and serve the beetroot soup with the horseradish dumplings.

Preparation Tip:

For a vegan version of beetroot soup, simply omit the fish.

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