Beetroot Carrot Soup With Caraway Dumplings

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Beetroot Carrot Soup With Caraway Dumplings


Cooking Time

Preparation Time :20 Min

Cook Time : 40 Min

Total Time : 1 Hr 0 Min


Serves : 2
  • 1/2 Beetroot sliced into big pieces

  • 1/2 Carrot sliced into big pieces

  • 1/2 cup big pieces Cabbage

  • 1 small Potato cut into big pieces

  • 1 small Onion cubed

  • 1 stem Spring Onion chopped ( white part)

  • 1 small fresh Red chilli slitted

  • 3-4 stems of Dill Leaves

  • 1/2 teaspoon crushed black pepper

  • 1/2 teaspoon salt

  • 3 cups Chicken stock or water 2 tablespoon Tomato paste

  • For 4-5 Dumplings

  • 1/2 cup Oats/wheat flour

  • 1 teaspoon Baking powder

  • 1 beaten Egg

  • 1/4 th cup Milk

  • 1/2 teaspoon Caraway seeds

  • 1/4 th teaspoon Salt

  • 1/4 th teaspoon crushed black pepper


  • Wash and cut the vegetables
  • In a saucepan add 3 cups of chicken stock or water.
  • Add carrot and beetroot pieces with salt.
  • Cook in medium heat until vegetables become soft.
  • Take out carrot and beetroot pieces from the broth and keep aside.
  • In the same broth add cabbage, potato, chilli and onion pieces.
  • Cook till vegetables are completely cooked.
  • When the vegetables are cooking, shred the carrot and beetroot pieces.
  • Add them to the boiling soup.
  • Add spring onion and tomato paste.
  • Mix well and simmer for few minutes.
  • In the meantime in a dish mix together flour, baking powder and salt.
  • Whisk egg and milk in a bowl.
  • Add crushed pepper and caraway seeds.
  • Now add the flour mixture to the egg mixture and mix to form a thick sticky batter.
  • With a Ice Cream scoop or regular spoon drop 1 tablespoon of batter at a time to the simmering soup to make dumplings.
  • Cover for a minute and then flip the dumplings.
  • Add dill leaves.
  • Remove from heat.
  • Transfer immediately to the serving bowls and enjoy .