Königsberger Suppe mit Fleischklößen, Kapern und Roter Bete

Ingredients

• 1 old-fashioned roll
• 3 anchovy fillets
• 1 onion
• vegetable oil
• 400 g minced veal
• 1 egg
• 0.5 tsp medium-hot mustard
• Salt
• Pepper (freshly ground)
• 1 l meat broth
• 300 g waxy potatoes
• 200 g knoll celery
• 150 g parsnip
• 150 ml dry white wine
• 100 ml whipping cream
• Nutmeg (freshly grated)
• pickled beetroot (cut into strips)
• 2 tbsp garden cress

Instructions

1. 1.

   Soak the roll in lukewarm water. Rinse the anchovy fillets, pat them dry and finely chop. Peel and finely chop the onion, then sauté it in 1 tbsp oil until translucent. Remove from heat and let cool. Squeeze out excess liquid from the roll, then knead with the minced veal, anchovies, egg, onion and mustard; season with pepper.

2. 2.

   Shape small meatballs from the mixture and cook them for about 15 minutes in gently simmering meat broth. Remove, drain, and set aside.

3. 3.

   Peel and finely dice the potatoes, celery, and parsnip. Heat 2 tbsp oil in a pot and sauté the vegetable cubes. Deglaze with wine and add approximately 700 ml of meat broth. Season with salt and pepper, then simmer on medium heat for about 15 minutes. Purée with an immersion blender, stir in the cream, and return the meatballs to the soup. Simmer gently for about 5 more minutes, season with nutmeg, and serve in bowls garnished with beetroot strips and garden cress.