Consommé of beetroot with horseradish dumplings

Fresh horseradish is not to everyone’s taste. Many people are deterred by its mustard oils, which can have a strong effect on the eyes and nose. Others, in contrast, highly value its large array of health-related uses. Horseradish has an antibacterial effect, relieves coughing and is an expectorant. It also contains a lot of vitamin C and a number of B vitamins.



  • This recipe creates a very large volume of consommè. You can prepare it in advance and then freeze some for later. This base stock can be used for many dishes.
  • To make the dumplings it is helpful to dip the spoon into lukewarm water each time. This prevents the dough from sticking to the spoon.
  • The dumplings can be seasoned to make them very spicy, which perfectly complements the sweet flavour of the consommé.



To make the consommé:
1kg shoulder of beef (ask the butcher to mince it)
1 kg beetroot
A few juniper berries
1 sprig of thyme and rosemary
Sea salt to taste
Root vegetables (1 small onion, 1 carrot, ½ celery)


To make the horseradish dumplings:
1 tsp butter
100 g goat’s cream cheese
1 egg
2 tsp horseradish juice (freshly squeezed) or horseradish from a jar
50 – 70 g two-day old bread, with crusts removed, and grated




To make the consommé:
Finely dice the beetroot and root vegetables. Add the meat and then mix everything with the herbs, pepper and salt. Cover well with cold water and simmer for approximately 2 hours. First of all, however, remove the layer of protein from the base of the pan using a spatula and then leave to simmer without stirring. After simmering, drain and season to taste.



To make the horseradish dumplings:
Place the butter, goat’s cream cheese, egg, horseradish and salt in a mixer and mix in the bread. Make dumplings out of the dough and simmer in salted water for 10 minutes.




Serve the horseradish dumplings in the consommè.
Bon Appetit!




About Anna Matscher

Anna Matscher is chef de cuisine at Zum Löwen Restaurant in Tisens, South Tyrol. The Michelin-star chef's dishes impress on account of the freshness and quality of the home-grown ingredients, as well as the Mediterranean influences from the region of northern Italy.

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