Cut the rolls into thin slices, place in a large bowl and pour the lukewarm milk over them. Let it steep for 20 - 30 minutes.
In the meantime, wash the parsley and shake dry, peel the onion. Then finely dice the onion, chop the parsley and divide both heaps.
Sweat half of the onions in a small pan with a little oil until translucent, do not brown. When the rolls are steeped, add the steamed, slightly cooled onion, half of the parsley, the beaten eggs, a little salt and pepper to the rolls and knead everything together well.
If the dough is too dry, add a little milk - the dough should be dry rather than liquid, a lot of water is drawn in when cooking. If it is too runny, thicken it with breadcrumbs.
Shape the dough into 8 dumplings and carefully place them in a large, wide saucepan with boiling salted water. Bring the dumplings to the boil quickly and then turn the heat down so that they can steep for 20-30 minutes with the lid open.
Peel and grate the beetroot (as an environmentally conscious person, I do not wear disposable gloves, the red color of the hands is washed down after eating at the latest).
Heat the olive oil in a pan and sweat the second half of the onion in it until translucent. Add the grated beetroot, sauté briefly and deglaze with vegetable stock or water. Salt and pepper a little and simmer with the lid closed. After 15-20 minutes, season with the sour cream and salt and pepper, add the remaining parsley. If necessary, reserve some parsley for the decoration.
Take the finished dumplings out of the water with the colander and immediately serve with the beetroot and give them to the table. Sprinkle with parsley if necessary.
The recipe is enough for 2 large and 1 small eater.
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