Ingredients for dumplings:
Cut the spelled bread into cubes of approx. 1 cm and place in a bowl. Peel and finely chop the onion and garlic. Chop some capers. Heat the olive oil in a pot and sauté the diced onion and garlic in it until they become colorless. Add the capers. Add everything to the bread cubes. Heat the milk and pour it over the bread cubes. Add eggs and mix well. Add salt and pepper and leave to soak for about 1 hour. There should be no mush, the pieces of bread should keep their shape.
Heat water in a large pot and add some cornstarch. Wet your hands and form balls from the bread mixture. Put the dumplings in water that is slowly boiling. When they float to the surface, leave them for another 5-10 minutes.
Ingredients for caper sauce:
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Peel and finely chop the onion. Heat the butter in a pot and fry the onion on it until it loses its color. Add flour and mix well with butter and onion. Pour in the soup and mix well. Add the capers and some caper water from the glass and milk. Let it boil for a short time, then reduce the heat and let the sauce simmer gently for 10-15 minutes. Season to taste with salt, pepper, maple syrup and lemon juice. If desired, add 1 part of capers.
Salad ingredients:
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Cook the beets in a pot or in the oven. Allow to cool, peel and cut into small cubes. Peel the onion and chop it finely. Place in a bowl with beets and mix well. Season with vinegar, olive oil, salt and pepper and mix.
to serve:
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fresh herbs
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fresh horseradish
Take the meatballs out of the water, let them drain briefly and put them on a plate. Serve with plenty of sauce, beetroot salad, chopped herbs (eg chives, tarragon, parsley) and freshly grated horseradish.
