Swabian turnip soup

Ingredients for 5 servings:

• 2 large turnips
• 1 stalk(s) leek
• 2 m.-sized carrot(s)
• 3 large potatoes
• 1 m.-sized onion(s)
• 2 tbsp vegetable broth
• 2 tbsp oil
• 1 liter of water
• 300 g boiled beef, cooked
• salt and pepper
• Sugar
• 3 tbsp vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

My grandmother’s family recipe, in Swabian they are also called Bodenkohlraben

Peel or wash the vegetables and cut into slices and cubes. Heat oil in a large pot and briefly sauté the vegetables. Sprinkle with 1-2 tablespoons of sugar and let it caramelize. Then deglaze with half of the water. Stir in 2 tablespoons of vegetable stock and pepper and bring to a boil. Cover and simmer for about 40 minutes, then carefully puree with a hand blender. The consistency should be like applesauce. Now add the remaining water if needed. Cut the boiled beef into very small strips, fry briefly, and stir in. Season with salt, a little more sugar if desired, and at least 3 tablespoons of vinegar. Serve as a side dish with yeast dumplings or grandma’s apple fritters (bread dumplings without onions, but with small apples fried in a pan). This recipe is a beloved family recipe that was passed down to me by my grandmother (born in 1929). The boiled beef can, of course, be omitted; in this case, the recipe is even vegan.