Wash and cut the vegetables.
In a saucepan put 3 cups of chicken stock along with beetroot, carrot pieces and 1/2 teaspoon salt.
Cook in medium heat till vegetables become soft.
Take out the carrot and beetroot pieces and now add potato pieces, onion cubes, cabbage and chilli in the same broth.
Cook in medium heat till vegetables cook completely.
When the vegetables are cooking shred the carrot and beetroot pieces and add to the soup.
Also add spring onion and 2 tablespoon of tomato paste.
While soup is being cooking, make dumplings now.
Combine together flour, baking powder and salt.
Whisk egg with milk. Add pepper and caraway seeds.
Now add the flour mixture and whisk to form a thick sticky batter.
Now with a ice cream scoop or normal scoop, pour little batter to the simmering soup to make dumpling.
Scoop more batter slowly to make more dumplings.
Cover and cook for 2-3 minutes.
Remove the cover and flip the dumplings. Add dill leaves.(You can add other herbs also in place of dill leaves)
Cook for 2 minutes and remove from heat.
Transfer to serving bowls, garnish with green spring onion.
Beetroot soup with caraway dumplings are ready to serve now.
