Red Beet Sauerkraut Soup

Remove the skin from the beet, cut into small cubes. Peel and chop shallots, sauté in half of the fat until translucent. Add beet, stir and steam for 5 minutes.

Fill up with hot clear soup and cook beets for 20 minutes with closed lid.

In the meantime prepare the dumplings. Remove peel from potatoes, divide coarsely and soften in salted water for 20 minutes.

Press the potatoes, knead well with the flour, egg and spices, season heartily.

Remove the beet from the stove and grind finely. Strain through a sieve, collect the beet clear soup.

Heat remaining fat, chop sauerkraut, shred and sauté in it. Pour in the clear beet soup, bring to the boil and add the whipped cream. Simmer gently at low temperature for about 10 minutes.

In the meantime, cut out about 20 small dumplings from the potato mixture with moistened teaspoons and place in boiling salted water for 7 minutes.

Season the soup with horseradish, pepper, salt, a few squirts of lemon juice and maple syrup. Serve the potato dumplings in the soup, sprinkle with chive rolls.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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