Beet Soup With Lemon And Chicken Dumplings

1. 1

   Combine stock, beet, potato, onion and half the lemon juice in a large saucepan. Bring to a boil on high heat. Reduce heat to medium. Simmer for 35-40 mins, until beet is tender when pierced with a fork.

2. 2

   Meanwhile, for the dumplings, combine ground chicken, dill and lemon peel in a bowl. Season to taste. Place heaping teaspoons of mixture on center of each wrapper. Brush edges with water. Fold over to enclose filling, pressing edges together to seal.

3. 3

   Using an immersion blender, process soup until smooth. Add sugar and remaining lemon juice, to taste. Season to taste.

4. 4

   Bring a large saucepan of water to a boil on high heat. Add dumplings and stir once. Boil for 3-4 mins, until dumplings float to surface. Remove with a slotted spoon.

5. 5

   Ladle soup into bowls. Divide dumplings among each bowl. Top with a dollop of yogurt and sprinkling of chopped dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.