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Beetroot soup with horseradish dumplings

This recipe is provided by LANDHOTEL Tirolerhof*** in Wildschönau-Oberau/Tyrol

Serves 4

 Beetroot soup
 Ingredients:

• 0.6 lt. beef broth
• 45 dag of beetroot Rüben, peeled
• 4 dag butter
• 5 dag onion
• 2 dag flour
• 0.2 lt. whipped cream
• salt and white pepper to taste
• creme fraîche

Instruction:
Cut the beetroot into small pieces, melt the butter and add the onions and later the beetroot. Simmer gently, then add the flour and stir. Add the stock and the whipped cream and bring to simmering point. Now, using a draining spoon, transfer the beetroot to a liquidiser or food processor, put the lid on, switch on the motor. Finally add the creme fraîche. When it's all blended pour it back into the saucepan, taste to check the seasoning and re-heat very gently, without letting it come to the boil. Then serve the soup in warmed soup bowls, swirl in the remaining soured cream and scatter some grated beetroot on top as a garnish.

Horseradish dumplings
Ingredients:

• 40 g butter
• 1 egg yolk
• 1 egg white
• 20 g flour
• 20 g breadcrumbs
• salt and nutmeg
• 10 g of grated horseradish

Instruction:
Cream the butter with salt and nutmeg until its fluffy. Whisk the egg whites until they are thick and foamy. Alternately add the yolk to the butter, then add the egg white, flour, breadcrumbs and horseradish to the butter and yolk mixture. Leave to rest for 20 minutes. Drop into hot boiling water or broth with a teaspoon, don't make too big. When dumplings float to the top, they are ready to serve (usually about 8-10 minutes).