Beetroot cream with cheese dumplings

Name: Beetroot cream with cheese dumplings
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 TABLESPOONS Walnut kernels; 1 Onion; 3 (approx. 500 g) Red prayers; 1 (approx. 500 g) Celery Tuber; 1-2 (approx. 150 g) Potatoes; 3 TABLESPOONS Butter; 2 TABLESPOONS chopped almonds; 2 TABLESPOONS Oil; 7-10 Tbsp Sugar; 2 TABLESPOONS Vegetable broth (or homemade broth); 100 g Mountain cheese; 1⁄4 l Milk; 7-10 Tbsp Salt; 125 g Durum wheat semolina; 1 Egg; 1 collar Chives; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lemon juice; 4 TABLESPOONS Fresh cream

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 TABLESPOONS Walnut kernels
1 Onion
3 (approx. 500 g) Red prayers
1 (approx. 500 g) Celery Tuber
1-2 (approx. 150 g) Potatoes
3 TABLESPOONS Butter
2 TABLESPOONS chopped almonds
2 TABLESPOONS Oil
7-10 Tbsp Sugar
2 TABLESPOONS Vegetable broth (or homemade broth)
100 g Mountain cheese
1⁄4 l Milk
7-10 Tbsp Salt
125 g Durum wheat semolina
1 Egg
1 collar Chives
7-10 Tbsp Pepper
1-2 TABLESPOONS Lemon juice
4 TABLESPOONS Fresh cream

Directions

1
Chop the walnuts. Peel and chop the onion. Peel, wash and roughly dice beetroot, celery and potatoes.
2
Heat 1 tablespoon of butter in a large saucepan. Roast the walnuts and almonds in it, remove. Heat the oil in the fat. Sauté onion in it. Steam vegetables and potatoes briefly. Stir in 1 tsp. sugar. 1 1⁄4 Add l water and stock, bring to the boil.
3
Cover and cook for 25-30 minutes.
4
Finely grate the cheese. Bring milk, 2 tablespoons butter and 1⁄2 TL salt to the boil. Stir in semolina and stir until the mixture separates from the bottom of the pot as a lump. Let it cool down briefly, then stir in egg and cheese.
5
Use two moistened tablespoons to remove the dumplings from the mixture. Cook in boiling salt water for 8-10 minutes. Lift them out and let them drain.
6
Wash the chives and cut into small rolls. Puree the soup and season to taste with salt, pepper, sugar and lemon juice. Serve with 1 tbsp. crème fraîche and dumplings. Sprinkle with nut mix and chives.