Beetroot soup with herb dumplings

Ingredients for 2 servings:

• 250 g beetroot
• 1 onion(s), finely chopped
• 350 ml vegetable stock
• 200 g potatoes, floury
• 1 egg yolk
• 2 tbsp potato flour
• 1 tbsp chives, finely chopped
• 1 tbsp parsley, flat, finely chopped
• 1 dashes lemon juice
• 2 tbsp vinegar (raspberry vinegar)
• 2 tbsp sour cream
• salt and pepper
• nutmeg
• Sugar
• olive oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash, peel, and dice the beetroot. Sauté the onion in a pan with a little olive oil, add the beetroot, top up with vegetable stock, and simmer for about 15 minutes. Season with salt, pepper, and a pinch of sugar. Meanwhile, boil the peeled potatoes in salted water until soft, then drain. Return the potatoes to the stove and shake well until they have broken down and as much water as possible has evaporated. Press the potatoes through a ricer, add the egg yolk, potato starch, and herbs, and mix well. Season the mixture with salt, pepper, and nutmeg. Using a teaspoon, scoop out dumplings from the mixture and let them simmer in boiling salted water for about 10 minutes, then remove and drain. Purée the soft beetroot with the stock and season the soup with lemon juice and raspberry vinegar. Place the potato dumplings in soup bowls, pour the soup over them, and top with a dollop of sour cream and freshly ground pepper.