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.
A 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???
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
- for the soup
- Heat the oil and butter in a large soup pot, add the chopped onions.
- 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.
- 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.
- Remove from heat, blend the soup (blender or immersion blender) and check seasonings.
- Place back in soup pot and set aside.
- for the dumplings
- In a medium sauce pan on high heat bring the milk, butter and seasonings to a boil.
- Whisk in the semolina and horseradish, cook and stir until the dough is firm (1-2 minutes).
- Remove from heat, continue stirring mixture to cool.
- Stir in egg and chives.
- Form into small 1" size dumplings, place on tray.
- 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).
- Ladle the hot soup into bowls with dumplings placed on top, garnish with sour cream and chives.