Soups and Stews: Kohlrabie Stew with Turkey and Poultry Sausage, – Viennese

First, clean and peel the potatoes, kohlrabie and soup vegetables, wash and drain. Cut the kohlrabie, potatoes, carrots and celery into 1 cm cubes and cut the leek into 1 cm thick rings. Wash and shake the parsley dry and chop finely.

Put everything in a soup pot with enough salted water in it that the vegetables just float, cook everything until firm. Halfway through the cooking time, add the turkey leg with the varnish to the vegetables in the saucepan and let simmer. Add the poultry sausage in the last 4-5 minutes and let it warm up. If you want, you can remove the turkey meat from the bone and cut it into small pieces and add it to the kohlrabie in the pot. If you don't like us, it can be served separately.

Arrange everything on plates with 1 sausage each and serve sprinkled with freshly chopped parsley.