in Germany, Soup Recipes

Kohlrabi stew

updated

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Ingredients for 4 servings:

  • 600 g kohlrabi
  • 600 g carrot(s)
  • 500 g potatoes
  • 3 onions
  • 70 g margarine
  • 1 liter meat broth
  • Salt and pepper, white
  • 100 g crème fraîche
  • 2 bunches of parsley
  • Sugar
  • lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with carrots and potatoes

Peel the kohlrabi, potatoes, and carrots. Grate the kohlrabi and carrots into very fine strips, preferably with an electric grater, as this can be very strenuous. Finely dice the potatoes and onions. Heat the margarine in a saucepan and fry the onions until translucent. Add the vegetables (you’ll need a large pan!) and mix with the onions. Sauté briefly, then add the hot meat broth and simmer gently, covered, for about 1 hour. Stir in the crème fraîche and bring back to a boil at the end. Season with salt, pepper, sugar, and lemon juice, and serve sprinkled with chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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