Eichkatzerl`s Kohlrabi Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 kohlrabi
- 4 m. Potatoes, waxy
- 1 large carrot (s)
- 2 stalks lovage, fresh
- 2 liters broth
- 250 g round beef
- 1 small onion (s)
- 1 egg (s)
- 4 tablespoon breadcrumbs
- salt and pepper
- Parsley, fresh
- cumin
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi, potatoes and carrots. Save the kohlrabi green! Cut the kohlrabi into sticks, potatoes and carrots into small cubes.
- Heat 1 - 2 teaspoons of oil in a large saucepan and fry the vegetables vigorously. Deglaze with the broth. Add the lovage (Maggi herb) and simmer everything over medium heat for 10 minutes.
- Finely dice the onion. Knead together with the minced meat, the egg and the breadcrumbs (possibly a little more or less, it depends on the size of the egg!) To form a firm dough. Season with salt, pepper, parsley and possibly cumin.
- Shape the meat dough into small dumplings and add to the boiling soup. Switch off the oven immediately (or set it to the lowest setting, it depends on the stove you are using) and let the meatballs simmer for about 20 minutes. Under no circumstances let it boil, otherwise they will become hard!
- Season the soup to taste and garnish with the finely chopped kohlrabi green.
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