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Beetroot Carrot Soup with Caraway Dumplings
Beetroot Carrot Soup with Caraway Dumplings

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We hope you got benefit from reading it, now let’s go back to beetroot carrot soup with caraway dumplings recipe. To cook beetroot carrot soup with caraway dumplings you need 20 ingredients and 18 steps. Here is how you achieve it.

The ingredients needed to cook Beetroot Carrot Soup with Caraway Dumplings:
  1. Prepare 1/2 Beetroot sliced into big pieces
  2. Get 1/2 Carrot sliced into big pieces
  3. Get 1/2 Cup Cabbage cut into big pieces
  4. You need 1 small Potato cut into long pieces
  5. Prepare 1 small onion cut into cubes
  6. Use 1 stem Spring Onion cut into small pieces(white part)
  7. Take 1 small fresh Red Chilli slitted(optional)
  8. Take Few dill leaves for flavor
  9. Take Green part of spring onion to garnish
  10. Use 1/2 teaspoon crushed black pepper
  11. You need 1/2 teaspoon Salt
  12. Provide 3 cups Chicken stock
  13. Take 2 tablespoon Tomato paste or puree
  14. Get For the dumplings
  15. Get 1/2 cup Oats/wheat flour
  16. You need 1 teaspoon Baking powder
  17. You need 1 beaten Egg
  18. Take 1/4 th cup Milk
  19. You need 1/2 teaspoon Caraway seeds(Ajwain)
  20. Take to taste Salt and pepper
Steps to make Beetroot Carrot Soup with Caraway Dumplings:
  1. Wash and cut the vegetables.
  2. In a saucepan put 3 cups of chicken stock along with beetroot, carrot pieces and 1/2 teaspoon salt.
  3. Cook in medium heat till vegetables become soft.
  4. Take out the carrot and beetroot pieces and now add potato pieces, onion cubes, cabbage and chilli in the same broth.
  5. Cook in medium heat till vegetables cook completely.
  6. When the vegetables are cooking shred the carrot and beetroot pieces and add to the soup.
  7. Also add spring onion and 2 tablespoon of tomato paste.
  8. While soup is being cooking, make dumplings now.
  9. Combine together flour, baking powder and salt.
  10. Whisk egg with milk. Add pepper and caraway seeds.
  11. Now add the flour mixture and whisk to form a thick sticky batter.
  12. Now with a ice cream scoop or normal scoop, pour little batter to the simmering soup to make dumpling.
  13. Scoop more batter slowly to make more dumplings.
  14. Cover and cook for 2-3 minutes.
  15. Remove the cover and flip the dumplings. Add dill leaves.(You can add other herbs also in place of dill leaves)
  16. Cook for 2 minutes and remove from heat.
  17. Transfer to serving bowls, garnish with green spring onion.
  18. Beetroot soup with caraway dumplings are ready to serve now.

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