Beet Soup With Lemon And Chicken Dumplings - cooking recipe

Ingredients

5 cups chicken stock
1 lb beets, peeled and chopped
1 None potato, peeled and chopped
1 None onion, coarsely chopped
1 None lemon, peel finely grated and lemon juiced
8 oz ground chicken
2 tbsp chopped fresh dill, plus additional, for garnish
16 None wonton wrappers
None None Plain yogurt, to serve

Preparation

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.
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.
Using an immersion blender, process soup until smooth. Add sugar and remaining lemon juice, to taste. Season to taste.
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.
Ladle soup into bowls. Divide dumplings among each bowl. Top with a dollop of yogurt and sprinkling of chopped dill.