Beet Soup with Cottage Cheese Dumplings

Rinse beet and make in salted water with 2 orange slices about 20 min.

For the dumplings, season the very well drained curd cheese with salt and pepper. Add the egg yolks, flour and chives. Mix well and cut out dumplings with a teaspoon. Steep them in boiling salted water for 5 minutes.

Peel the cooked beet and cut into cubes.

Cut shallots into fine cubes and sauté in a saucepan with butter. Add beet cubes and sauté as well. Add clear soup and whipping cream and simmer for 10 minutes. Season with salt, pepper, a pinch of sugar, a little fresh orange juice and raspberry vinegar and whisk.

Serve the soup with cottage cheese dumplings.

Our tip: Always use fresh chives if possible!

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