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    Home > Soup, Stews, Chilis > Beet Soup with Horseradish Dumplings

    Beet Soup with Horseradish Dumplings

    Published: Oct 23, 2013 · Modified: Jul 20, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Beet soup with horseradish dumplings and sour cream.

    Beet soup with horseradish dumplings. A beautiful in color and creamy in texture German Soup. Great for a starter or a light meal.

    Beet soup with horseradish dumplings and sour cream.

    Cooking School in Germany. Traveling to Europe has always been a dream of mine and throw in a professional cooking school and it’s time to pinch myself to see if it’s all real. I’m recently home from a trip to Germany and France led by my friend Michele  Cooking with Michele. Ten days of touring, wine, shopping, cooking schools and lots of sausage. Does it get any better than that? I have to say, the Palatinate region of Germany with its food, architecture and landscape is something I fell in love with.

    Our first stop took us to Heidelberg and cooking school, where Chef Thomas Dippel spent the afternoon with us at his cooking school  Cookst Du. Each of us was assigned a different station where we made a wonderful smoked trout on creamed potatoes with caper aioli appetizer, beet soup with horseradish dumplings, roast beef braised with fresh rosemary and thyme, broccoli with almonds, and apple fritter with vanilla sauce.

    Creamy beat soup with horseradish dumplings.

    The beet root soup with cream and horseradish dumplings was so memorable, I wanted to make this at home as soon as possible. Diced beets simply sauteed with onion in butter and olive oil, thickened with flour, and tart with a good white wine and lemon juice made for a special treat. Add some cream and the easy to make horseradish dumplings and you’ve got a great first course starter or an impressive light meal. Chef Dippel topped the soup with a leaf of chervil, I used the last of the chives from my garden before Winter takes them. The original recipe served the twelve of us in attendance at the school. I’ve scaled it down to serve 2-4.

    Before we get to the recipe, let’s take a little tour of the school.

    Germany cooking school

    The large photo is of the main room as you walk in the front door. Our table is set and the kitchen area where we’ll have class and prep our food sits directly behind the table. Top right, the menu we are about to prepare is written on the large chalkboard doors. The next photo is of a chandelier that I fancied, made from wine bottles.  The bottom photo is of our kitchen prep area.

    Making dumplings

    The students. I was charged with making the horseradish meatballs. Top right is Michelle and Kathy stirring up mashed potatoes for the trout appetizer, and Kristin is preparing the vanilla sauce for the apple fritter dessert. Behind Kirsten and through the windows is the courtyard where there’s fig and olive trees, herb gardens and two pet rabbits.

    Olive Butter and bread basket

    While we were cooking they sat out a basket of bread with soft creamy butter that had simply been flavored with fine chopped olives. A great idea that you’ll find in our house soon.

    spatzel demonstration

    Chef Dippel gave us a demonstration in the art of making spatzel. At first it seems innocent enough as he simply added eggs to a big bowl of flour. But then things got physical. With a lot of muscle power, he beat the tar out of that dough for what seemed like a more than ample amount of time. He then took some of the dough in his hand and let gravity demonstrate the result of his efforts. It looked fine to me, but Chef Dippel returned the mixture to bowl and continued to slap and shape that dough until it was perfect.  I’d say the whole thing was a good fifteen minute workout. With a boiling pot of water standing by, he transferred the dough in small batches to a cutting board, flattened it out on end near the water, drenched the dough with hot water, and then with a knife sliced small sections into the boiling pot. At this stage, we were trusted to participate. The whole process made my dumpling project seem like child’s play. I don’t think I’d attempt this at home.

    Heidelberg Cooking School

    The food we prepared and plated. The beet root soup, the incredible smoked trout appetizer and the main course beef, spaetzel and broccoli.

    toast with white wine

    Enjoying our accomplishments, we toasted to hard work, precision teamwork and new friends.

    Creamy beat soup with horseradish dumplings.

    Beet Soup with Horseradish Dumplings

    Beet soup with horseradish dumplings. A beautiful in color and creamy in texture German Soup. Great for a starter or a light meal.
    5 from 1 vote
    Print Pin Rate
    Course: Soup, Stews and Chilis
    Cuisine: German
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 4
    Calories: 224kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 medium onion peeled and chopped
    • 2 medium beets peeled and chopped
    • 1 Tablespoon unsalted butter
    • 2 Tablespoon olive oil
    • 1 tablespoon heaping flour
    • 1/2 Cup white wine
    • 2 Cup chicken broth
    • Salt and pepper to taste
    • Juice of 1/2 lemon to season
    • 4 Tablespoon heavy cream
    Prevent your screen from going dark

    Instructions

    • Heat the oil and butter in a saucepan. Add the onions and sweat them for 3 minutes. Add the chopped beets and sweet for another 3 minutes. Sprinkle the flour over the onions and the beats and cook for two minutes, stirring. Add the white wine and cook for 1 minute, stirring. Add the chicken broth and simmer until beets are soft. About 30 minutes. Blend the soup with an immersion hand blender.
    • To serve, ladle soup into bowls, add a swirl of heavy cream to each bowl and drop in hot cooked Horseradish dumplings.

    Nutrition

    Calories: 224kcal | Carbohydrates: 14g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 505mg | Potassium: 443mg | Fiber: 3g | Sugar: 7g | Vitamin A: 336IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Recipe For Horseradish Dumplings:

    Creamy beat soup with horseradish dumplings.

    Horseradish Dumplings

    Horseradish flavored dumplings for beet soup
    5 from 1 vote
    Print Pin Rate
    Course: Soup, Stews and Chilis
    Cuisine: German
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 99kcal
    Author: Lea Ann Brown

    Ingredients

    • 2/3 cup water
    • 1 tablespoon butter
    • 1/2 teaspoon salt
    • 1/2 cup semolina durum flour
    • 1/2 – 1 teaspoon prepared horseradish
    • 1 egg lightly beaten
    • 1 tablespoon chopped chives
    Prevent your screen from going dark

    Instructions

    • Bring the water, butter and salt to boil over a moderate heat. Add the semolina, and stir until the semolina is well mixed starts to come away from the sides of the saucepan. This will take only about 15 – 30 seconds.
    • Transfer to a bowl and with a wooden spoon stir in the egg, horseradish and chives and stir firmly until the mixture is smooth. When cool enough, form into small balls.
    • Bring a pot of salted water to a simmer. Drop the balls of dumplings into the water and cook until they float. About 4 – 5 minutes.

    Nutrition

    Calories: 99kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 341mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Beet Soup with Horseradish Dumplings …It’s What’s For Abendessen.

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    Reader Interactions

    Comments

    1. Patty says

      November 04, 2013 at 9:24 am

      Yummy soup…have to make this one a regular on the menu! Thanks again for sharing your photos -wasn’t cooking school fun and delicious?!!

      Reply
      • Lea Ann says

        November 07, 2013 at 5:39 am

        Cooking school was indeed fun and delicious. 🙂

        Reply
    2. Coffee and Crumpets says

      October 29, 2013 at 10:02 pm

      What a fun time! I get awfully jealous when I see trips to Europe, I miss home. I never had a chance to get to Germany but I plan to very soon!! I have started learning German in the event that I get there soon 🙂 (there’s no chance quite yet, but one can dream)
      The beet root soup looks wonderful, I adore the colour! And horseradish dumplings…yummy!
      I am glad you had a great time there, so much fun with friends.

      Nazneen

      Reply
      • Lea Ann says

        October 31, 2013 at 5:43 am

        Thanks for your comment Nazneen. Good to hear from you.

        Reply
    3. Kirsten@ My Kitchen in the Rockies says

      October 27, 2013 at 5:11 pm

      5 stars
      Hah, didn’t know our Chef’s last name was Dipple. I just called him Thomas. 😉 Your soup looks outstanding, Lea Ann!

      Reply
      • Lea Ann says

        January 26, 2014 at 2:09 pm

        I don’t think I did either. I just saw it on the website. 🙂

        Reply
    4. Karen says

      October 25, 2013 at 11:15 am

      How FUN! Glad you had a good time and I bet the cooking school just topped off a great trip.

      Reply
    5. Karen Harris says

      October 25, 2013 at 6:36 am

      What a wonderful adventure. Love hearing your account. This looks spectacular.

      Reply
    6. Abbe@This is How I Cook says

      October 23, 2013 at 10:05 pm

      Fabulous! and my father loves borscht and though this isn’t borscht I am going to tuck this away and make it for him the next time i see them! Thanks for that. Then again, I might make it sooner for me! What a great trip!

      Reply
    7. Yvette says

      October 23, 2013 at 8:42 pm

      So glad you had the opportunity to go to Germany. I still gotta go! Thank for sharing your yummy adventures 😉

      Reply
    8. Jaime, the German granddaughter says

      October 23, 2013 at 7:41 pm

      Sounds like such a great trip I like all the photos and can’t wait to hear about more!

      Reply
    9. Holly says

      October 23, 2013 at 4:19 pm

      Your trip sounds divine! What a wonderful way to enjoy traveling and friends along with food too. So glad you enjoyed yourself and I look forward to hearing more about your trip!

      Reply
    10. Sam @ My Carolina Kitchen says

      October 23, 2013 at 4:04 pm

      What an absolutely dream vacation Lea Ann. I would have to pinch myself too. Your beet soup is stunning. So glad you had a fantastic time.
      Sam

      Reply
    11. Chris says

      October 23, 2013 at 3:41 pm

      What a great opportunity! I like horseradish but those dumplings have my sinuses whimpering, ha ha.

      Reply
    12. Vickie says

      October 23, 2013 at 11:28 am

      You are so lucky to get to go to Europe with friends – and cooking school, too! I’m very jealous but love getting a glimpse of what it was like. The soup looks delicious and I’m dying to make it. I’m also loving the olive butter. Yum!

      Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

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