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Serves: 4
Prep time: 25 mins
Total time:
Recipe photography by Ant Duncan
Recipe by Tamsin Burnett-Hall
A vibrant soup with Eastern European origins, topped with filling dumplings. Beetroot is a great source of most of the vitamins and minerals your body needs.
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Mains Vegetarian Soups Winter Under 600 calories Root vegetables
Nutritional information (per serving)
Calories
456Kcal
Fat
13gr
Saturates
3gr
Carbs
73gr
Sugars
31gr
Protein
8gr
Salt
1.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
- 1 tbsp olive oil
- 2 red onions or 1 leek, diced
- 2 garlic cloves, crushed
- 1 tsp fennel seeds or ½ tsp caraway seeds (optional)
- 2 x 250g packs cooked beetroot in natural juices
- 1 Bramley apple (about 240g)
- 325g sweet potato (or regular)
- 1 tbsp red wine vinegar
- 1 litre vegetable stock (made using 2 stock cubes)
For the dumplings
- 75g sunflower margarine
- 150g self-raising flour
- ½ x 20g pack dill, chopped
- 2 tbsp horseradish sauce
To serve
- 150g natural yogurt or soured cream
- 2 tbsp horseradish sauce
- dill sprigs
Step by step
- Heat the oil in a large saucepan, add the onions or leek, garlic and fennel or caraway seeds (if using) plus a pinch of salt and cook for 5 minutes on a medium heat until the onions have softened.
- Roughly chop the cooked beets and peel and dice the apple and sweet potato (core the apple before chopping). Add to the pan, followed by the vinegar and stock. Cover and bring to the boil. Simmer for about 5 minutes while you make the dumplings.
- Rub the margarine into the flour until crumb-like. Stir in the chopped dill, horseradish sauce and some seasoning, followed by 4-5 tablespoons of cold water, to bring together as a slightly sticky dough. Add rough tablespoonfuls of the dumpling dough to the soup pan (you should get 12-16), re-cover and simmer for 12-15 minutes or until the dumplings have puffed up. Meanwhile, combine the yogurt or soured cream and horseradish sauce in a bowl for the drizzle.
- Lift the dumplings out to a dish and keep them warm. Blitz the soup to a purée and season to taste. Ladle into bowls and swirl in some of the horseradish-yogurt drizzle. Add the dumplings and extra dill to finish.
