Beetroot Soup with Dumpling Pockets

Ingredients

• 1 onion
• 250 g Potatoes
• 500 g red beetroot
• 1 tbsp butter
• 1 bay leaf
• 1 l vegetable broth
• 1 tsp dried marjoram
• Salt
• Pepper (freshly ground)
• 2 tbsp Red wine vinegar
• 200 g Flour
• 1 egg
• a pinch of salt
• 100 g beef (pre-cooked, from the shoulder)
• 125 g pork (pre-cooked, from the shoulder)
• 0.5 onion
• 2 Garlic cloves
• 2 tbsp meat broth

Instructions

1. 1.

   Peel and dice the onion, potatoes, and beetroot for the soup. Sauté the onion in hot butter until translucent, add the bay leaf, potato, and beet cubes, sauté briefly, pour in the broth, stir in the marjoram, bring to a boil, then simmer gently for 25-30 minutes. Remove the bay leaf, season with salt and pepper, and finish with vinegar. For the dumpling pockets, knead a smooth dough from flour, eggs, 75 ml water, and salt; roll it thin (max 2 mm) on a floured surface. Cut out 5 cm circles using a glass or round cutter. Grind the beef, pork, peeled onion, and minced garlic through a meat grinder to a fine texture, mix with broth, season with salt and pepper, then spoon portions onto the dough circles. Brush edges with egg white, fold into half-moons, tuck inwards, and press together. Boil in plenty of salted water over low heat for about 6 minutes until cooked.

2. 2.

   Fill warmed deep bowls with soup, add a few dumpling pockets, and serve hot.