Beet Soup with Horseradish Dumplings

Rinse and peel beet and cut into cubes. Sauté finely chopped onion in butter. Add soup and beet cubes. Season with salt, bay leaf spice, caraway seeds, pepper. Soften beets. Remove bay leaf spice from beets, add cream. Blend cooked beets with hand blender and season again. For the horseradish dumplings:

Cream butter with egg yolks until creamy. Beat the egg whites until stiff. Add the snow, flour, grated horseradish, salt and pepper to the yolk mixture. Form dumplings from the mixture, put them into boiling salted water and let them stand for 10 minutes. Pour the beetroot soup into deep plates and serve with the horseradish dumplings.

sparkling white wine

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