![Beetroot Soup, Horseradish Dumplings Beetroot Soup, Horseradish Dumplings](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/B91A0415-8B96-4FB1-8863-0051846E5443/Derivates/B04EEBC4-7CA5-47DE-BD6D-C70695D3AE4C.jpg)
Dificultad
La mayoría de nuestras recetas son fáciles, aunque las clasificadas con dificultad “media” o “difícil” son un poco más exigentes.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Raciones
Aquí se muestran las raciones de la receta.
Ingredientes
Soup
- 125 g olive oil
- 1 red onion, quartered (approx. 120 g)
- 1 celery stalk, cut in small pieces (approx. 50 g)
- 2 garlic cloves
- 900 g beetroots, small, roasted then peeled, cut in pieces (3-4 cm)
- 750 g liquid chicken stock, strong-flavoured, hot
- 150 g double cream
- 50 g unsalted butter
- 2 tsp fine sea salt
- ground black pepper, to taste
Dumplings
- 10 g fresh horseradish, sliced (1 cm)
- 225 g ricotta cheese, drained
- 200 g pasta flour, plus extra for dusting
- 2 egg yolks, from medium eggs
- ½ orange, finely grated zest only
- olive oil, for greasing
- 500 g water, for steaming, plus extra for mixing
- 200 g sour cream
- 40 g creamed horseradish or horseradish relish
- fine sea salt, to taste
- ground black pepper, to taste
- Inf. nutricional
- por 1 portion
- Calorías
- 2650 kJ / 638 kcal
- Proteína
- 20 g
- Carbohidratos
- 31 g
- Grasa
- 47 g
En las Colecciones
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