Sweet Red Beet Soup with Polenta Plum Dumplings

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Sweet Red Beet Soup with Polenta Plum Dumplings
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
4
For the soup
1 onion
150 grams baking potatoes
400 grams red Beets
1 Tbsp butter
800 milliliters Vegetable broth
salt
freshly ground peppers
1 Tbsp Wine vinegar
Caraway (ground)
allspice (ground)
For the dumplings
250 milliliters Vegetable broth
100 milliliters Whipped cream
150 grams Polenta (instant)
1 Tbsp butter
1 egg
salt
Pastry flour (for kneading)
8 dried Plum
Beet Greens (for garnish)
How healthy are the main ingredients?
potatoPolentaWhipped creamonionsaltCaraway

Preparation steps

1.

For the soup: Peel onion, potatoes and beetroots and dice. Heat butter in a pan and sauté together briefly. Add bay leaf and broth. Season with salt, pepper, vinegar, caraway and allspice. Cover and simmer for about 15 minutes, until soft.

2.

For the dumplings: Boil broth and cream. Stir in polenta and swell for about 5 minutes, stirring constantly, to form a thick paste. Remove from heat, allow to cool a little and stir in butter and egg. Season with salt. Let cool to room temperature. Use flouered hands to shape 8 small dumplings from polenta. Flatten each dumpling and put a plum in the middle. Seal dough around plum and cook in boiling salted water for about 10 minutes until done.

3.

Remove and drain dumplings. Puree soup. Season and distribute into bowls. Add dumplings and serve garnished with beetroot leaves.