Beet Soup with Horseradish Gnocchi

For the beet soup, peel and coarsely chop the onion. Peel the red beets and carrots and cut them into small cubes.

Heat some oil in a pot and sauté the onion until translucent, then add the beet and carrot pieces and sauté briefly.

Add water and season with homemade soup seasoning, herb salt, salt, pepper, lovage and caraway seeds. Let it boil down until the vegetables are soft. Puree the soup to taste.

While the soup is boiling down, prepare the semolina dumplings: To do this, melt the butter, stir in the semolina and pour in the milk and water. Bake like choux pastry and let cool.

Stir in the egg and horseradish and season with salt and nutmeg. Form dumplings with 2 small teaspoons and simmer in hot salted water until the dumplings float to the surface.

Serve the soup in plates and arrange the finished semolina dumplings nicely in them. Serve hot!

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