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    Beetroot and caramelised apple soup with horseradish dumplings

    Ingredients

    • 100ml olive oil
    • 1 leek, finely chopped
    • 1 onion, finely chopped
    • 500g beetroot, scrubbed and grated
    • 1 carrot, grated
    • 1 large potato, washed and grated
    • 1L (4 cups) chicken stock
    • 250ml (1 cup) apple juice
    • DUMPLINGS
    • 140g (1 cup) self-raising flour
    • 5ml (1 tsp) salt
    • 5ml (1 tsp) sugar
    • 15ml (1 tbsp) white margarine, butter or suet
    • 15ml (1 tbsp) fresh dill, chopped
    • 30ml (2 tbsp) creamed horseradish
    • 125ml (½ cup) full-cream milk
    • CARAMELISED APPLES
    • 1 apple, cored and sliced
    • 20g (2 tbsp) butter
    • 50ml sour cream, to serve (optional)

    Instructions

    1

    Preheat the oven to 200°C.

    2

    Heat half of the oil in a large saucepan and sauté the leek and onion, 5 – 8 minutes. Add remaining olive oil, beetroot, carrot and potato, and sauté, about 10 minutes.

    3

    Add stock and apple juice, and simmer for a further 40 minutes.

    4

    For the dumplings, sift the flour, salt and sugar in a bowl, and cut in the shortening until the mixture resembles breadcrumbs. Add dill.

    5

    Mix the horseradish into the milk and stir into the flour mixture to make a soft dough. Do not overwork the mixture or it will become tough.

    6

    Drop teaspoonfuls into the soup 15 minutes before the end of the cooking time, and simmer with the lid on.

    7

    For the caramelised apple, sauté apple slices in butter over medium heat until caramelised and golden.

    8

    Serve the soup with dumplings and sour cream (if using), and garnish with caramelised apples.

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