Königsberger Klopse with Beetroot

First I put a large saucepan of water on the stove and bring it to a boil. In the water I add the peeled, roughly chopped onions, bay leaves, allspice, pepper and salt. The dumplings are cooked in this broth.

Peel the potatoes and cook in salted water.

For the dumplings, put the minced meat of your choice in a bowl, add mustard, capers, breadcrumbs, the egg, salt and pepper. Knead everything well and season to taste. Cut off small heaps with a tablespoon and form small balls out of them. I made 18 balls out of the mass. Then carefully add these dumplings to the non-boiling broth and let it steep for 5 to 10 minutes, depending on the size. If they swim to the surface then they are done. We still need the broth for the sauce.

In the meantime, cut the cooked beetroot into cubes and the spring onions into fine rings and mix together. For the marinade, mix the balsamic vinegar, olive oil, salt and pepper and mix everything with the beetroot.

For the sauce, sauté the shallots cut into rings in butter and dust with flour. Add 1 teaspoon of mustard and deglaze with the meat stock. Add the capers and simmer a little. Before serving, add the cream and stir to create a fine sauce. Possibly season again with salt and pepper.

Drain the potatoes. Melt the butter in a pan, add the potatoes, sprinkle with the chopped parsley and brown gently in the butter.

Now arrange the potatoes, dumplings and sauce on plates, serve with the beetroot salad in a bowl.

We liked this dish very much, we like to eat it anyway. But I cooked it without anchovies, first of all I didn't get any, then maybe I would have added one to the minced meat mixture. But as much as like in the original recipe as not at all. The berry capers as a decoration were also not available anywhere with us.