Winter Soup with Quark Dumplings

 Winter Soup with Quark Dumplings

Ingredients for 10 portions

For the soup

  • 750 g QimiQ Sauce Base
  • 60 g Vegetable oil
  • 80 g Butter
  • 500 g Red cabbage, roughly chopped
  • 150 g Apples, peeled, diced
  • 150 g Celeriac, diced
  • 100 g Onions, diced
  • 25 g Granulated sugar
  • 250 ml Red wine
  • 1200 ml Vegetable stock
  • Salt
  • Black pepper, freshly ground
  • 1 small pinch Ginger powder
  • 2 small pinches Cloves, ground
  • 2 small pinches Cinnamon, ground
  • 1 tsp Marjoram
  • 1/2 pcs Orange, finely grated zest

For the quark dumplings

  • 250 g QimiQ Sauce Base
  • 400 g Quark 20% fat
  • 180 g White bread crumbs
  • 100 g Eggs, 2 pcs
  • 60 g Egg yolks, 2 pcs
  • Salt
  • Orange zest, from 1/2 orange

Preparation

  1. For the soup: heat the oil with the butter in a saucepan. Add the red cabbage, celeriac and onions and sauté. Add the granulated sugar and caramelize. Douse with the red wine and allow to simmer covered for approx. 20 minutes.
  2. Add the QimiQ Sauce Base, vegetable stock and spices, blend and season to taste.
  3. For the quark dumplings: whisk the QimiQ Sauce Base with the quark until smooth. Add the remaining ingredients and mix well. Season to taste.
  4. Allow the mixture to rest for approx. 20 minutes. Form dumplings and allow to draw in hot salted water.
  5. Serve with the soup.

QimiQ Sauce Base advantages

  • Acid and alcohol stable
  • Full taste with less fat content
  • Light and fluffy consistency
QimiQ