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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.
Cuisine German
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 224kcal


  • 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


  • 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.


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