Koenigsberg Kohlrabi Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potatoes, floury boiling
- 400 ml vegetable stock
- 400 ml milk
- 500 g kohlrabi (frozen cream kohlrabi)
- 2 tablespoon capers
- 0.5 ½ bunch spring onion (s)
- 300 g minced meat, mixed
- 2 tablespoon breadcrumbs
- some salt and pepper, black, from the mill
- 1 can beetroot, diced (85 g)
- some parsley, smooth, freshly chopped
Print Recipe
Pin Recipe Instructions
- Peel, rinse and dice the potatoes. Put together with the vegetable stock, milk and cream kohlrabi in a saucepan, bring to the boil and then cover and simmer over low heat for about 20 minutes.
- Roughly chop the capers. Clean the spring onions, rinse and cut into rings. Knead the minced meat with the breadcrumbs and capers and season with a little salt and a few turns of black pepper from the mill. Shape the mixture into small balls. Let them steep in boiling, lightly salted water for about 10 minutes.
- Then remove, drain and add to the stew. Carefully stir in the spring onions. Put the stew in a soup tureen, pour the diced beetroot over it and serve with a little chopped parsley.
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