Kohlrabi stew with spicy bratwurst dumplings

Ingredients for 4 servings:

• 1 soup greens for homemade broth
• 4 kohlrabi
• 4 medium-sized potatoes, floury
• 200 ml cream
• 4 sausages
• 1 bunch of parsley
• 1 chili pepper(s), red, dried
• salt and pepper
• 1 pinch of cumin or Ras el Hanout
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 25 minutes; Total time approx. 2 hours 45 minutes

simple, fresh and very tasty

For the vegetable broth, clean and roughly chop the vegetables. Place in cold water, bring to a boil, and simmer for 1-2 hours. Remove the vegetables with a slotted spoon and discard. If you find this step too time-consuming, you can also boil the soup with water. For the kohlrabi soup, peel, wash, and dice the potatoes and add them to the boiling broth. I like the potatoes to fall apart, so they go into the broth first. If you prefer them whole, add them with the kohlrabi. Peel and dice the kohlrabi, and add to the soup. Add cream, pepper, and salt. Bring everything to a boil and simmer for 20-25 minutes. Squeeze the sausage out of the casing into a bowl. Chop half of the bunch of parsley. Add to the sausage along with the ras el hanout and chili flakes and mix the unruly mixture well. Shortly before the end of the cooking time, use a wet melon baller or teaspoon to scoop small balls of sausage mixture and add them to the soup. Roughly tear the remaining parsley. Season the soup again to taste and serve sprinkled with nutmeg and parsley.