John Myers
Moni’s Kohlrabi – Carrot – Pot with Meatballs
The perfect moni’s kohlrabi – carrot – pot with meatballs recipe with a picture and simple step-by-step instructions.
- 4 Pc. Kohlrabi fresh large
- 3 Pc. Carrots big
- 1 liter Beef bouillon
- 500 g Mixed minced meat
- Sea-Salt
- Pepper from the grinder
- Chilli flakes
- Freshly grated nutmeg
- 200 ml Cream
- 100 g Cream cheese double cream setting
- Clarified butter
- First, season the minced meat with salt, pepper and the chilli flakes and then form small hackballs out of them.
- Clean and peel the kohlrabi and carrots, cut into bite-sized cubes, rinse and drain.
- Bring about 1 liter of water to a boil in a saucepan. In the meantime, heat some clarified butter in a pan and fry the meatballs all around. and then warm spots.
- Prepare the beef broth in the boiling water to taste and then add the Kohrabi and carrot cubes to the broth and cook in it until firm.
- Add the meatballs to the kohlrabi in the saucepan and reheat, then stir in the cream, but the soup should not boil for this. Season with a little nutmeg and stir well.
- Arrange everything on preheated plates and pour about 1 tablespoon of cream cheese over them. Fresh baguette or similar bread can be served as a side dish. PS. The meatballs can also be cooked in the beef broth, then of course the roasting process is not necessary.
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