Beetroot and caramelised apple soup with horseradish dumplings

January 17, 2016 (Last Updated: January 11, 2019)

 

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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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January 17, 2016 (Last Updated: January 11, 2019) By
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