Beetroot and caramelised apple soup with horseradish dumplings – Food & Home Magazine

Ingredients

• 100ml olive oil
• 1 leek, finely chopped
• 1 onion, finely chopped
• 500g beetroot, scrubbed and grated
• 1 carrot, grated
• 1 large potato, washed and grated
• 1L (4 cups) chicken stock
• 250ml (1 cup) apple juice
• DUMPLINGS
• 140g (1 cup) self-raising flour
• 5ml (1 tsp) salt
• 5ml (1 tsp) sugar
• 15ml (1 tbsp) white margarine, butter or suet
• 15ml (1 tbsp) fresh dill, chopped
• 30ml (2 tbsp) creamed horseradish
• 125ml (½ cup) full-cream milk
• CARAMELISED APPLES
• 1 apple, cored and sliced
• 20g (2 tbsp) butter
• 50ml sour cream, to serve (optional)