Beetroot Soup with Dumplings

Ingredients

• 100 g buckwheat
• 300 ml Vegetable broth
• 6 stale whole‑grain rolls
• 300 ml milk
• 6 tbsp chives curls
• 2 tsp cumin (ground)
• 1 tsp coriander (ground)
• Salt
• Pepper (from the grinder)
• 4 eggs
• 200 g onions
• 2 Garlic cloves
• 400 g beetroot
• 500 g white cabbage
• 200 g carrots
• 4 tbsp butter
• 1.5 l vegetable broth
• 4 tbsp white wine vinegar
• 2 Bay leaves
• Salt
• Pepper (from the grinder)
• 1 tsp coriander and cumin each (ground)
• 200 g pickled gherkins
• 70 g sour cream
• 4 tbsp chives curls

Instructions

1. 1.

   Roast buckwheat over medium heat in a dry pot until fragrant, pour in vegetable broth and simmer for about 10 minutes, then remove from heat and let it absorb the liquid.

2. 2.

   Cut rolls into cubes and soak in lukewarm milk. Drain buckwheat through a sieve and mix with cumin, coriander, salt, pepper, eggs, and the rolls; combine well with chives. Place the dough on a damp kitchen towel, shape into an elongated pocket dumpling, fold the towel over, loosely tie at the ends, and simmer in salted water for about 20 minutes.

3. 3.

   Peel and finely dice onions and garlic.

4. 4.

   Quarter white cabbage lengthwise, remove the core, cut crosswise into fine strips. Peel beetroot and carrots, halve or quarter lengthwise, and slice thinly.

5. 5.

   Sauté onions and garlic in hot butter until translucent, add cabbage strips, beetroot, and carrots briefly, pour in vegetable broth, season with vinegar, bay leaves, cumin, and coriander, cover and cook for about 15 minutes.

6. 6.

   Slice gherkins into thin sticks, add them, and season everything with salt and pepper.

7. 7.

   Serve by ladling soup into warmed bowls, slicing the pocket dumplings, placing them on top, and garnishing with a dollop of sour cream and chives curls.