Beetroot Soup with Horseradish Dumplings and Chives

for the soup

1. Heat the oil and butter in a large soup pot, add the chopped onions.
2. On a medium high heat, sweat the onion for 3 minutes, then add the chopped beets, continue to cook and stir for 3 more minutes.
3. Add the white wine and simmer for a few minutes to reduce, add the chicken stock, season the soup and continue to simmer for 3-5 minutes to slightly reduce liquid.
4. Remove from heat, blend the soup (blender or immersion blender) and check seasonings.
5. Place back in soup pot and set aside.

for the dumplings

1. In a medium sauce pan on high heat bring the milk, butter and seasonings to a boil.
2. Whisk in the semolina and horseradish, cook and stir until the dough is firm (1-2 minutes).
3. Remove from heat, continue stirring mixture to cool.
4. Stir in egg and chives.
5. Form into small 1″ size dumplings, place on tray.
6. Bring a medium saucepan filled with salted water to a boil, add the dumplings and simmer until they rise to the top (about 10 minutes).
7. Ladle the hot soup into bowls with dumplings placed on top, garnish with sour cream and chives.