Kohlrabi Stew with Potatoes and Beef Dumplings

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g minced beef
  • 4 large kohlrabi
  • 4 large potato (s)
  • 200 g cream
  • 200 g processed cheese
  • 2 tablespoon stock, grained
  • Salt and pepper, black
  • Breadcrumbs
  • Cayenne pepper
  • Paprika powder, noble sweet
  • lots parsley, chopped (fresh or dried)
  • possibly crème fraîche or sour cream
Kohlrabi Stew with Potatoes and Beef Dumplings
Kohlrabi Stew with Potatoes and Beef Dumplings

Instructions

  1. Knead the minced meat with pepper, salt, cayenne pepper, breadcrumbs and parsley and form small bite-sized dumplings out of the meat dough. Heat the oil in a large saucepan and fry the dumplings all over until crispy. Take out and keep warm.
  2. Peel the kohlrabi and potatoes and do not dice too finely. Add 1 tablespoon of butter to the frying fat of the dumplings and sweat the vegetables in it. Deglaze with 1.5 liters of water and season with granulated stock and pepper. Bring to the boil and simmer for about 15 minutes, until the kohlrabi and potatoes are cooked but still firm to the bite.
  3. Melt the processed cheese in the soup, stir in the cream and season with plenty of chopped parsley and possibly a little paprika. If you like creamy stew, hold the blender in briefly and puree some of the vegetables (you can also use a potato masher).
  4. Add the mince dumplings again and let them steep in the hot stew. If you like, add a spoonful of crème fraîche or sour cream on each plate to serve!

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