Beetroot and Horseradish Soup with Dill Dumplings

A vibrant beetroot and horseradish soup with dill dumplings, a warming bowl of goodness.

Beetroot and horseradish soup with dill dumplings

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 and horseradish soup with dill dumplings

Beetroot and horseradish soup with dill dumplings

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

Beetroot and horseradish soup with dill dumplings

Beetroot and horseradish soup with dill dumplings

Beetroot and Horseradish Soup with Dill Dumplings

Beetroot and horseradish soup with dill dumplings

  • Total Time: 45m

Ingredients

For the dumplings

  • 150 g Plain flour
  • Pinch of salt
  • 3 tbsp. Dill chopped
  • 3 tbsp. Chives chopped
  • 50 g Walnuts chopped
  • Zest of half a lemon
  • 1/2 tsp. Caraway seeds
  • 75 g Butter
  • 4 tbsp. Water

For the soup

  • 1 tbsp. Oil
  • 1 Onion chopped
  • 1 Garlic clove chopped
  • 1 Celery stick chopped
  • Sprig of thyme
  • 550 g Cooked beetroot peeled and cubed
  • 1 L Vegetable stock
  • 1 tbsp. Red wine vinegar
  • Salt and pepper
  • 1 tbsp. Grated horseradish
  • 1 tbsp. Chives chopped
  • 1 tbsp. Dill
  • Sour cream to serve
  • Pumpkin seeds to serve

Instructions

For the dumplings

  1. Lightly toast the caraway seeds in a pan and then grind in a pestle and mortar. In a bowl add the flour, salt, herbs, walnuts, lemon zest and caraway and mix.
  2. Add the butter to the flour mixture and rub with fingertips to a crumb. Add the water a little at a time and bring the dough together. Briefly knead on a floured surface. Roll into balls and place in the fridge for 10 minutes. Either bake in the oven for 10 mins at 180c, or put into the soup to simmer for 10 mins depending on what texture you prefer.

For the soup

  1. In a large pan on a medium heat add the oil, then add the onion, garlic, celery and thyme and cook until softened. Now add the beetroot and cook for a further 5 minutes. Add the stock and simmer for 10 minutes.
  2. Blend the soup until smooth. Add the vinegar, horseradish, salt, pepper and herbs mix well and continue to heat for another few minutes. Serve the soup with some sour cream, pumpkin seeds and the dumplings.
  • I can’t stop looking at these super beautiful pictures. I mean, look at that vibrant fuchsia color! Beetroot it’s nature’s best food coloring.
    I prefer baking the dumplings too. 🙂 …and when it comes to soup I’m not very original but pumpkin+sweet potato soup is my fave.

    It’s almost friday so I wish you a happy weekend sweetie! xo

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