4 tbsp. Sunflower Seed Oil heat in a stockpot and add 2 onions, large, chopped sauté until semi-soft.
2 tsp. brown sugar add to the pot and caramelise. Add 8 red beets, peeled, cut into cubes together with 750 ml chicken stock, 250 ml Neuburger White Wine and season with salt and pepper. Bring the mixture to a gentle boil and simmer until the beets are soft.
125 ml Crème frâiche add to the soup and blend it with a mixer until the soup is creamy.
Horseradish Dumplings:
250 ml water combine with 100 g fresh, horseradish, peeled and diced 125 g butter and season with salt bring to a good boil, strain it and discard the horseradish. Again bring the liquid to a boil.
150 g all-purpose flour add all at once to the liquid, stir constantly until the ingredients have combined to a solid dough.
4 eggs add to the dough, mix well. With two teaspoons shape small dumplings and cook them in boiling salted water.
Poached Salmon:
250 ml water combine with, 150 ml Neuburger White Wine, 100 ml Neuburger Wine-Vinegar, 10 black peppercorns, 1 bayleaf, 1 onion and bring the liquid to a boil.
8 strips of salmon, 50 g ea. poach them in the liquid. Ladle the soup into plates and garnish with the salmon strips.
serves 4
