🍲 Sweet Beetroot Soup with Polenta Plum Dumplings

Name: Sweet Beetroot Soup with Polenta Plum Dumplings
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 150 g floury potatoes; 400 g red beetroot; 1 tbsp butter; 800 ml vegetable broth; salt; pepper (from the mill); 1 tbsp wine vinegar; cumin (ground); pimento (ground); 250 ml vegetable broth; 100 ml whipping cream; 150 g polenta (instant); 1 tbsp butter; 1 egg; salt; flour (for shaping); 8 dried plums; beetroot leaves (for garnish)

485 kcal · 30 min · 4 servings

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Ingredients

1 onion
150 g floury potatoes
400 g red beetroot
1 tbsp butter
800 ml vegetable broth
salt
pepper (from the mill)
1 tbsp wine vinegar
cumin (ground)
pimento (ground)
250 ml vegetable broth
100 ml whipping cream
150 g polenta (instant)
1 tbsp butter
1 egg
salt
flour (for shaping)
8 dried plums
beetroot leaves (for garnish)

Instructions

1. Peel the onion, the potatoes, and the beetroot.
2. Dice the vegetables into small cubes.
3. Heat butter in a pot.
4. Sauté the vegetables in the hot butter for a short time.
5. Add a bay leaf to the pot.
6. Pour the broth over the vegetables.
7. Season the soup with salt, pepper, vinegar, cumin, and allspice.
8. Cover the pot.
9. Simmer the soup on low heat for about 15 minutes until soft.
10. Bring the remaining broth and cream to a boil.
11. Stir the polenta into the hot liquid.
12. Cook the polenta, stirring constantly, for about 5 minutes until a thick porridge forms.
13. Remove the pot from the heat.
14. Let the mixture cool down briefly.
15. Stir the butter and the egg into the polenta mixture.
16. Season the mixture with salt.
17. Let the mixture cool to lukewarm.
18. Moisten your hands with a little flour.
19. Shape 8 small balls from the polenta mixture.
20. Flatten each ball.
21. Place a plum in the center of each flattened piece.
22. Close the dough around the edges to enclose the plum.
23. Bring a pot of salted water to a boil.
24. Cook the dumplings in the boiling water for about 10 minutes.
25. Remove the bay leaf from the soup.
26. Puree the soup until smooth.
27. Simmer the soup a bit more if you want to thicken it.
28. Add more broth if needed to adjust the consistency.
29. Taste the soup and adjust seasoning if necessary.
30. Divide the soup among bowls.
31. Drain the cooked dumplings.
32. Place the dumplings on top of the soup.
33. Garnish the dish with beetroot leaves.
34. Serve the soup hot.

Nutrition per serving

kcal: 485
Protein: 12 g · Fett/Fat: 24 g · Carbs: 52 g