Summary

Ingredients

• 6 potato (s), diced
• 6 carrot (s), diced
• 2 kohlrabi, diced
• 1 leek, cut into rings
• 0.5 ½ head savoy cabbage
• 1 small pointed cabbage
• 4 cm ginger, fresh, grated
• 2 small chilli pepper (s), red, pitted, finely chopped
• 3 cloves garlic, finely chopped
• 1 ½ liter vegetable stock
• 1 lemon (s), add the juice from it
• 2 tablespoon sugar
• 6 tablespoon soy sauce
• 1 tablespoon Tabasco

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Instructions

1. Wash, clean and dice all vegetables or cut into bite-sized pieces. Cook in the vegetable stock. The cooking time results from the desired firmness. I cook the vegetables for about 20 minutes, adding them one after the other, starting with the potatoes, then carrots, kohlrabi and only a little later the cabbage. Just before the end of the cooking time, add the ginger, chillies, garlic, lemon juice, soy sauce and sugar. Season to taste and, if desired, sharpen with the pepper sauce.