John Myers
Kohlrabi Stew
The perfect kohlrabi stew recipe with a picture and simple step-by-step instructions.
- 600 g Beef leg slice with marrow
- 2 l Water cold
- Salt
- 800 g Peeled kohlrabi
- 50 g Leaf green from the kohlrabi cleaned, without a stem
- 400 g Peeled potatoes
- 150 g Potatoes to thicken the broth, peeled
- 1 tbsp go. Sour cream
- Pepper
- Fill a larger saucepan with 2 liters of cold water and season with salt. Rinse the leg slice under cold water, pat dry a little, place in the water and then bring to a boil. Then reduce the heat halfway and cook the meat in it for 1 hour.
- Meanwhile, cut out the thick white stalks and any wilted areas from the leafy green, cut the remaining pieces into small pieces, then wash them thoroughly and keep them ready in a little cold water until use.
- Peel the kohlrabi and cut into bite-sized cubes. Peel the potatoes, cut into cubes of the same size and keep them ready in some cold water until you are ready to use them. Peel the potatoes at the same time to set, but keep them whole ready in cold water. The weight of kohlrabi, leaves and potatoes stated in the list of ingredients is that after (!) Peeling.
- When the meat is done (it should come off the bone, but not disintegrate, because it will still pull in when chopped up later in the stew), lift it out of the broth and let it cool a little on a board. Pour the stock through a sieve to catch any foam from cooking. Then put 1400 ml back into the pot, turn the heat up a bit and first cook the kohlrabi for 4 minutes. Then drain the potato pieces and add to the kohlrabi together with the slightly squeezed out leafy greens and simmer for another 3-4 minutes.
- In the meantime, remove the cartilage, sinews and bones from the meat, cut it into slightly larger pieces, add to the vegetables and let them soak for a moment. Now grate the 150 g whole potatoes very finely into the stew and make it slightly creamy. Finally stir in the sour cream, season with pepper and possibly a little more salt and – if you like – serve with a grainy wholemeal bread …………. ‘n Gut’n …… ..
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