Turnip soup from Thuringia

Ingredients for 4 servings:

• 1 m.-large turnip(s)
• 1 large carrot(s)
• 1 large onion(s)
• 5 m.-sized potatoes
• ¼ celeriac
• 1 ½ liters vegetable stock or water with granulated vegetable stock
• 1 shot of rapeseed oil
• 20 g butter
• Salt
• e.g. marjoram
• n. B. Caraway
• Parsley, for garnishing

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

or turnip soup, vegetarian

Peel the swede and then cut into small cubes, along with the carrot and celery. Peel the potatoes and cut into slightly larger pieces. Place everything in a pot with water or vegetable stock. Fry the onions in oil and butter to allow the roasted flavors to reach the soup, then add them to the soup along with the oil and butter. Add the marjoram and caraway seeds, and salt if desired. Cook the soup until the vegetables are soft or firm to the bite. I mash the potatoes a little more when they’re soft to make the soup creamy and let the soup simmer a little longer. I added a little butter to enhance the flavor while frying, about 20g. Serve on plates or in soup bowls. Garnish with parsley. Tip: If you omit the butter, the dish is vegan. If you want, you can add meat, such as smoked pork or other soup meat, beef, pork, depending on your taste, which has already been cooked until soft.