Beetroot Dumplings

First boil, peel and mash the potatoes, stir in the butter, knead in the flour and semolina and season with salt.

Sauté the onion cubes in a pan with a little butter and mix with the caraway seeds, the crushed garlic clove to the minced beet and season with salt and pepper.

Form the potato dough into a roll and divide it into 8-10 equal pieces, depending on the desired size. Flatten the pieces, fill with the beetroot mixture and form into dumplings.

Place the dumplings in boiling salted water, simmer gently for about 12 minutes and roll in freshly chopped parsley.

Preparation Tip:

The beetroot dumplings make a great chowder for cream, buttermilk, beef or vegetable soup.

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