Vegetable stew with chicken

Ingredients for 4 servings:

• 500 g chicken breast
• 1 bunch of soup vegetables (leek, celery, parsley root)
• 5 carrots
• 2 small onions, or one large one
• 2 kohlrabi
• 5 potatoes
• 100 g crème fraîche, or sour cream
• 1 ½ liters of water
• salt and pepper
• Parsley
• Plant cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Dice the onions. Peel the potatoes, trim the carrots, and dice both. Peel the kohlrabi, parsley root, and celery, then dice them. Dice the celery and parsley root. Dice the celery and parsley root fairly small. Slice the leek into rings. Remove the very small, fine leaves from the kohlrabi stalk, chop them finely, and set aside. Cut the meat into strips. Heat a little vegetable cream or any other fat in a high pot. Add the onion and meat. Cook over medium heat until just cooked through. Do not let it brown, or it will become dry. Once the meat is cooked, add about 200 ml of water and reduce slightly. Then add the kohlrabi and carrots and sauté briefly. Now add the remaining vegetables, except for the leek. Pour on the remaining water and bring to a simmer. Simmer everything until the potatoes are tender. Add the leek, along with the chopped kohlrabi leaves, the sour cream, and the spices. You can add plenty of salt, about 2-3 teaspoons. Season to your liking. If you want it a bit more savory, you can add about 1 teaspoon of granulated vegetable stock to the pot. The amount of water can be adjusted to your liking. I prefer a little more stock, others prefer less. But the vegetables should always be covered with water.