Bread dumplings with creamy beetroot

Ingredients for 3 servings:

• 4 rolls or white bread from the previous day
• ¼ liter of milk
• 2 eggs, size M
• 1 onion(s)
• ½ bunch parsley
• 1 large beetroot
• 100 ml vegetable stock or water
• 1 cup sour cream or crème fraîche
• 1 tbsp olive oil
• salt and pepper
• salt water

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

vegetarian, suitable for beginners from 1 year

Cut the rolls into thin slices, place in a large bowl, and pour over the lukewarm milk. Let stand for 20-30 minutes. In the meantime, wash the parsley and shake it dry, then peel the onion. Then finely dice the onion, chop the parsley, and divide both piles. Briefly sauté half of the onions in a small pan with a little oil until translucent; do not brown. After the rolls have stood for a while, add the sautéed, slightly cooled onion, half of the parsley, the beaten eggs, a little salt, and pepper to the rolls, and knead everything together well. If the dough is too dry, add a little milk—it’s better to be dry than runny, as it absorbs a lot of water during cooking. If it’s too runny, thicken with breadcrumbs. Shape the dough into 8 dumplings and carefully place them in a large, wide pot of boiling salted water. Quickly bring the dumplings to a boil, then reduce the heat to low, allowing them to simmer with the lid open for 20-30 minutes. Peel and grate the beetroot (as an environmentally conscious person, I forgo disposable gloves; the red stain on my hands will be washed off after eating at the latest). Heat the olive oil in a pan and sauté the second half of the onion until translucent. Add the grated beetroot, sauté briefly, and deglaze with vegetable stock or water. Season with salt and pepper and simmer with the lid closed. After 15-20 minutes, season with sour cream, salt, and pepper, and add the remaining parsley. Reserve some parsley for garnish, if desired. Remove the finished dumplings from the water using a colander and immediately serve with the beetroot dressing. Sprinkle with parsley if desired. The recipe is enough for 2 large and 1 small eaters.