Svekolny cheese soup with noodles


500 g of beets, 850 ml of beef broth. For the gnocchi: 200 grams of cheese, 60 g svezhenatertyh kroshek bread, 1 egg, 3 tbsp green onions, chopped kolechkami, 1 tsp svezhenatertogo horseradish, salt, pepper, grated nutmeg, 60 g cream.
Heat oven to 200C. Beets bath, and put on protiven covered aluminum foil. Turpentine approximately one and a half hours. Beets shift in the bowl, covered, cool, clear skin. Approximately 100 g beets sliced thin straw. The rest-sliced and diced small frying in the broth. Then, beet cubes together with the consistency of soup to puree. For kletsok shredded cheese cubes or small razmyat his fork. Mix it with bread crumbs, egg, two tablespoons of olive green onions, horseradish and spices. Tea spoons separated from the mass of small gnocchi and an pelmeni them in boiling water for 8 minutes for impregnating. To fill out in the soup and cream vzbit mixer. Serve soup along with svekolnoy straw and noodles. On top sprinkle remaining green onions.

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