Kohlrabi soup with carrots and flour sparrows

Ingredients for 4 servings:

• 400 g soup meat
• 4 kohlrabi , with the young leaves if they look good
• 5 carrots
• 250 g celery
• 1 stalk(s) leek
• 2 liters of water
• Salt
• pepper
• 2 eggs
• 1 pinch of nutmeg
• 2 pinches of baking powder
• n. B. Flour, approx. 120 g

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

delicious and easy family recipe

Salt the meat well and sear it in a pan until crispy. Then add the water and season generously with salt and pepper; a little more pepper is fine if you like. Let the meat simmer for about 1.5 hours, until cooked through. While the meat is cooking, chop the vegetables. Dice the kohlrabi and celery, making sure the kohlrabi is larger than the celery, and slice the carrots and leeks. When the meat is cooked, remove it and dice it. Meanwhile, add the vegetables to the pan and cook over medium heat until al dente. While the vegetables are cooking, bring lightly salted water to a boil in a pot for the flour sparrows. In a bowl, combine the eggs, nutmeg, a pinch of salt, and baking powder, then stir in enough flour to form a slightly sticky dough. Add the flour sparrow dough in portions to the boiling salted water using a tablespoon, bring to a boil briefly, and then let it simmer over medium heat for 15-20 minutes. Mix everything together and serve warm. Tip: I thicken the soup with a light roux and add a quarter of a stock cube.