Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 kg potato (s), diced
- 1 kg carrot (s), sliced
- 3 kohlrabi, diced
- 2 liters vegetable stock
- 1 cup cream
- 2 bunches parsley, chopped until smooth
- 1 pinch (s) sugar
- 4 tablespoon flour
For the dumplings:
- 250 g minced meat, sort to taste
- 2 sausages, fresh, fine, not scalded, freed from the intestines
- 1 onion (s), finely diced
- 1 pinch (s) pepper
- 1 egg (s)
- 3 tablespoon breadcrumbs
Print Recipe
Pin Recipe Instructions
- Mix the ingredients for the dumplings and form small dumplings out of them. Fry the dumplings in a little oil and set aside.
- Put the vegetables and the broth in a saucepan and cook. Mix the cream with the flour and use it to thicken the soup. Add the dumplings and parsley to the soup and season with salt and a pinch of sugar.
- Tip:
- If you like, you can add a handful of peas or corn.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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