A vibrant beetroot and horseradish soup with dill dumplings, a warming bowl of goodness.
We are well and truly into soup and stew season up in Scotland and I’m fine with that. I love a slow cooked hearty stew and a bowl of soup that warms you from the inside out. Soup is definitely my go to for lunch when I’m at work, however it doesn’t usually look quite like this bowl of beetroot and horseradish soup. There is not usually garnishes involved at work. But when I’m at home the more garnishes the better, I love a bit of added texture.
Beetroot soup is nothing new, I’m sure you’ve all made delicious borscht before. I added a little horseradish for a fiery kick which definitely adds a little something extra and the dill dumplings transform the soup into something much more substantial. I baked my dumplings because I prefer the texture, they are more falafel or stuffing like. Of course you can simmer them in the soup for a more traditional dumpling texture if you prefer. What are some of your favourite soups for the winter months?
You can check out my other soup recipes for inspiration here.
Sorry its a little short and sweet this week but thanks for stopping by and I will see you next week. x