Sweet Red Beet Soup with Polenta Plum Dumplings
Ingredients
- 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)
Preparation steps
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.
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.
Remove and drain dumplings. Puree soup. Season and distribute into bowls. Add dumplings and serve garnished with beetroot leaves.
