Summary

Ingredients

• 125 g semolina, (durum wheat semolina)
• 0.5 liter ½ milk
• 120 g butter
• 0.5 clove ½ garlic
• 1 bay leaf
• 2 medium egg (s)
• 1 pinch (s) cayenne pepper
• Lemon (s), untreated, a zest
• salt
• 1 small onion (s)
• 1 bay leaf
• 2 clove (s)
• 1 chilli pepper (s), (medium hot)
• 1 clove garlic (unpeeled)
• salt
• 600 g beetroot, (pre-cooked, vacuum-packed)
• 300 g carrot (s)
• 2 onions)
• 1 liter vegetable stock, (instant)
• 200 g sweet cream
• 1 teaspoon honey
• 1 pinch (s) cumin
• 2 tablespoon parsley, fresh, chopped
• salt and pepper

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Instructions

1. Roast the semolina over a mild heat in a pan without fat until it begins to smell (do not let it get dark). Take out of the pan and let cool down completely (otherwise it will clump).
2. Bring the milk with the butter, a little salt, garlic, bay leaf, lemon peel and a little nutmeg to the boil. Pour in the semolina while stirring and let the mixture boil down over a mild heat until it loosens from the bottom of the pot.
3. Put the batter in a bowl, remove the spices (lemon peel, garlic and bay leaf) and immediately stir in the eggs. Allow to cool to room temperature and stir occasionally until a smooth, pliable mass is formed. Possibly add seasoning. Cover and let the mixture cool down.
4. Heat plenty of water in a saucepan to just under boiling point. Salt and add the onion, cloves, bay leaf, chilli pepper and unpeeled clove of garlic.
5. Shape small dumplings (no larger than the size of a golf ball) with damp hands and add to the boiling stock and let stand for about 15 minutes.
6. Peel the carrots and chop them roughly as well as the beetroot. Peel the onions and also cut them into cubes. Peel the garlic clove and cut in half.
7. Heat oil in a pot. Sauté the vegetables in it, season with honey, salt, pepper and, if you like, with cumin. Pour in the broth and cover and simmer the soup over a low heat for about 30 minutes. Then add the cream, bring to the boil, puree and season to taste again.
8. Serve the beetroot soup with semolina dumplings and sprinkle with parsley.
9. Tip:
10. The soup also tastes good with semolina dumplings and can be frozen well (without semolina dumplings / semolina dumplings).