Summary

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

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Instructions

1. 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.
2. 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.
3. 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.