Beetroot soup with herb dumplings

Herb dumplings

• 10 - 15 g fresh herbs (e.g. basil, parsley, wild garlic, chervil, mixed soft-leaf herbs), leaves only
• 200 g milk
• 60 g butter, cut in pieces, plus extra for greasing
• ¾ tsp salt
• ¼ tsp ground nutmeg (optional)
• 150 g wheat semolina
• 1 egg

Beetroot soup

• 500 g raw beetroot, peeled, cut in pieces,
  or 500 g cooked beetroot, cut in pieces
• 700 g water
• 150 g white wine
• 2 heaped tsp vegetable stock paste, homemade,
  or 2 vegetable stock cubes (each for 0.5 l)
• 25 g flour
• ½ - 1 tsp salt
• 2 pinches ground nutmeg
• 1 pinch ground black pepper
• 100 g cream
• 1 tbsp white wine vinegar (optional)