Beet Soup with Sauerkraut Filled Dumplings
Ingredients
- For the dough
- 300 grams Pastry flour
- 2 egg yolks
- 2 large eggs
- 1 tsp salt
- 1 Tbsp vegetable oil
- Pastry flour (for working the dough)
- Semolina flour (for working the dough)
- For the filling
- 400 grams fresh Sauerkraut
- 100 grams Bacon
- 200 grams onions
- 20 grams Lard
- 150 milliliters white wine
- 2 bay leaves
- 1 Apple
- sugar
- freshly ground peppers
- salt
- For preparation
- 1 egg white
- For the soup
- 3 carrots
- 5 Celery
- 4 Beets
- 1 ½ liters Vegetable broth
- parsley (for serving)
Preparation steps
For the dough, mix the flour, egg yolks, whole eggs, salt, oil and 1 tablespoon of water to make a smooth dough. Wrap in foil and let rest for at least 1 hour.
For the filling, Place the sauerkraut in a colander and rinse briefly. Squeeze out the excess water and chop coarsely. Dice the bacon finely. Peel the onions and also finely dice.
Heat the lard, and cook the bacon and onions until golden brown. Add the sauerkraut, wine and bay leaves. Cover and simmer over low heat for 30 minutes. Peel the apples, grate coarsely, add to the sauerkraut, stir and cook for another 5 minutes in the uncovered pot. Season with sugar, salt and pepper. Set aside to cool completely.
Divide the dough in half and roll out very thinly on a floured surface. Distribute tablespoonfuls of the filling at intervals of about 6 cm (approximately 2 inches) over 1 sheet of the dough. Brush around the filling with egg white and lay the second sheet of dough on top. Press down firmly around the filling and cut into circles 5-6 cm (approximately 2 inches) in diameter. Press around the edges with a fork. Place on a plate, sprinkle with semolina and let dry slightly.
For the soup, peel the carrots and beets and cut into slices. Rinse and trim the celery and cut into 1 cm (approximately 1/2 inch) pieces. Heat the broth and add the vegetables. Bring to a boil and cook for about 5 minutes. Add the dumplings and simmer for about 8 minutes. Season with salt and pepper to taste, pour into bowls and serve garnished with parsley.
