Beetroot Soup with Horseradish Dumplings and Chives, My Trip to Germany, Part 2


It wasn’t easy deciding which course from our three star meal at cookst Du! kochschule eppelheim to make at home first but this beetroot soup with horseradish dumplings and chives won out over the others.  Everything on the menu was excellent but I’m a huge fan of roasted beets and I fell in love with the mini horseradish chive dumplings.  The original recipe we were given at the cooking school made 12 bowls of soup so I cut that in half and translated the amounts for the ingredients into portions more easily recognizable to those of us still on the standard measuring system.  The soup recipe is fairly straight forward  -I was a little worried about the success of the dumplings after my adaptions but there wasn’t any problem and they turned out great.  Just the way I remember them when it was love at first bite in Germany.

Imagine yourself with a fun group of fellow food and wine lovers on an adventure in both Germany and France…This is were I found myself the first week and a half in October.  This post is the second installment on my adventure and covers the first cooking school of two that we were fortunate to attend in Germany.  The cooking schools were each unique and memorable in different ways.  I brought home so many ideas and recipes for the dishes we made and later enjoyed together.

For beet lovers that try this recipe for beetroot soup -it will be memorable.  I love it’s red color that just pops off my soup plates.  Both the pronounced earthy flavors of  my new favorite beet soup along with the spicy horseradish in the dumplings is why I couldn’t wait to create this soup to enjoy at home with my family.
Beetroot Soup with Horseradish Dumplings and Chives / Patty's FoodA quick check of the cooking school’s stations by the chef and our cooking instructor for the afternoon, followed by a few camera checks and we were ready to prepare our evening’s meal. Welcoming us to this very inviting space was the evening’s delicious menu written on a large chalkboard which was actually a door which lead to another even larger cooking school space and lounge.  All together our group attended three cooking schools while traveling through both Germany and France on our food and wine trip.  The dining tables were beautifully set and we were always warmly welcomed with bubbles.
Did we have a lot of fun watching the cooking demonstrations, cooking our meal together and enjoying a wonderfully delicious dinner that we helped to create!!??  You bet we did!  This truly falls into the ‘trip of a lifetime’ category.  In addition to cooking it was interesting to see and learn from all the different tasks going on at once to put our dinner on the table.  Oh and the food, including that beetroot soup with horseradish dumplings with chives was over the top delicious.
Just as the afternoon light was fading I captured this sweet photo of our fearless and wonderful trip leaders hard at work helping to prepare our dinner, Michele from Cooking with Michele and Kirsten from My Kitchen in The Rockies.  Don’t they look friendly???

Beetroot Soup with Horseradish Dumplings and Chives, My Trip to Germany, Part 2

Yield: 4 generous bowls of soup with dumplings

Adapted from cookst Du! kochschule eppelheim, cooking school.


  • for the soup
  • 1/2 medium onion, chopped
  • 4 large beets (1lb or 460 grams) roasted, peeled and chopped
  • 1 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 cup (120ml) white wine
  • 1 cup (240ml) chicken stock, plus more to thin soup if necessary
  • Sea salt, freshly ground black pepper and nutmeg to taste
  • 1-2 teaspoons lemon juice, for seasoning
  • Sour cream to garnish
  • for the dumplings
  • 1/2 cup (120ml) milk
  • 3 tablespoons (40g) butter
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon ground white pepper
  • 1 pinch nutmeg
  • 1/2 cup (80g) semolina
  • 2-3 tablespoons (40g) prepared horseradish
  • 1 egg
  • 1 small bunch chives, minced- set aside a few longer pieces to use as garnish


  1. for the soup
  2. Heat the oil and butter in a large soup pot, add the chopped onions.
  3. On a medium high heat, sweat the onion for 3 minutes, then add the chopped beets, continue to cook and stir for 3 more minutes.
  4. Add the white wine and simmer for a few minutes to reduce, add the chicken stock, season the soup and continue to simmer for 3-5 minutes to slightly reduce liquid.
  5. Remove from heat, blend the soup (blender or immersion blender) and check seasonings.
  6. Place back in soup pot and set aside.
  7. for the dumplings
  8. In a medium sauce pan on high heat bring the milk, butter and seasonings to a boil.
  9. Whisk in the semolina and horseradish, cook and stir until the dough is firm (1-2 minutes).
  10. Remove from heat, continue stirring mixture to cool.
  11. Stir in egg and chives.
  12. Form into small 1" size dumplings, place on tray.
  13. Bring a medium saucepan filled with salted water to a boil, add the dumplings and simmer until they rise to the top (about 10 minutes).
  14. Ladle the hot soup into bowls with dumplings placed on top, garnish with sour cream and chives.

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  1. Patty – that vivid color is simply eye popping! Oh and those dumplings – this is a masterpeice in a bowl! What a fantastic trip. Need to get a lunch date on the calendar and catch up. :-)

  2. Looks like everyone had a lots of fun in Cookst Du Kochschule. The soup looks so beautiful..the colour is simply amazing and those horseradish dumplings are super.

  3. Your soup is such a striking color, I love the dumpling topper! Your cooking experience looks like so much fun!

  4. The deeply colored Beetroot Soup evokes velvet of the plushest fiber. My father would have adored this recipe, he was very fond of horseradish and beets! Your trip sounds so extraordinary! Looking forward to the next slice of sweet and savory you share with us!

  5. This soup looks amazing and that lead photo is crazy good. It honestly look pro. I love the texture that your soup has and I am committed to testing this recipe since my Father loves beets and horseradish (as do I). Then I will tease Nana for not cooking it herself. Or, perhaps I will just get her to do it and stop over for a bowl……:) I really enjoyed the photos of the cooking school and the details of the trip. It look unbelievable. And it was fun to see the photo of Michele and Kirsten. Michele was actually on the Chateau St. Michele wine excursion with us. I did not meet her but she ended up in several of my photos so I recognized her. Now I will enjoy her blog as well !

  6. What a nice kitchen, and that looks like so much fun. Now I really need to go next time and I need to make this soup. I can probably even get my husband to eat it, I converted him to beets finally after barraging him with beet salads this summer. Only change I might make would be to add a couple extra dumplings.
    Hope you are all rested up.

  7. Oh it certainly does look like a trip of a lifetime. What an amazing adventure you had! I would love to take a culinary vacation. And this soup? Looks so delicious! I can never get over the vibrancy of beet soup!

  8. Wow, this beat soup look out of this world delish! Your cooking school looks so much fun, and the horseradish dumplings looks yummy. I feel like I’m right there wish you minus the smells and taste ;( Thanks for sharing this Patty!

  9. It’s all gorgeous, but I think I am in love with those dumplings. You had me at horseradish…

    That is one amazing trip you took!

  10. Look at that color! What a wonderful experience and a delicious recipe inspired by your time in Germany! Thanks for sharing, Patty.

  11. Wow look at how thick and rich this is. It looks so good and it’s so good for you. And these little dumplings! This is so unique. I love beets, as a little girl I would literally drink borschet (I’m pretty sure that’s spelled wrong). Beets have so many medicinal qualities we should all make them part of our diet. I will definitely try this. Sounds like your trip was fantastic!

  12. What a fun trip! I’d love to go on a trip like that someday, I’ve always wanted to go to Germany. I’m only just beginning to warm up to beets, but I think I would like this – especially with the dumplings!

  13. Now this is one way to get me to eat beets! Plus, the horseradish dumplings are just an amazing accompaniment! Truly enjoyed the photos of your cooking class! Thanks for sharing!

  14. Hi Patty. Absolutely beautiful photo of that soup. It was one of my favorites, and the first thing I made when I got home. Isn’t it interesting that our soup is much brighter colored than what we made in Germany? Are their beets not as red as ours? Anyway, I loved it and loved making it at home. And those dumplings – yum.

    • pattysfood says:

      Thanks Lea Ann, Interesting question about the color of the soup- I roasted my beets and they were dark red, I also left the cream out of the soup, might have made it darker.. I know the horseradish dumplings are so good!

  15. Patty, did you know that I absolutely love beets and always feel like I am in minority, because nobody else appreciates them the way I do? I have quite a few recipes with beets on my blog, including a soup, a pasta dish, salads. This soup is gorgeous! Pinned!

  16. Oh Patty, Sounds like you had a wonderful adventure! Love the cooking school photos…what fun! I also love the beet soup and dumplings…Delicious looking!!

  17. OMG Patty, those dumplings look sensational! Definitely a trip of a lifetime!

  18. What a sensationally beautiful soup! We have a few rows of beets growing in our patch for summer, and I know what recipe I’ll be consulting when they come out of the ground :)

  19. I’ve always dreamed of attending a cooking class in Europe. Now more than ever I want to do it after seeing how much fun you had in these pictures. Roasted beets are the best–your soup is gorgeous!

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