Turnip Soup from Thuringia
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 turnip (s)
- 1 large carrot
- 1 large onion (s)
- 5 medium potato (s)
- 0.25 ¼ celeriac
- 1 ½ liter vegetable broth or water with grained vegetable broth
- 1 dash rapeseed oil
- 20 g butter
- salt
- marjoram
- Caraway
- Parsley, for garnish
Print Recipe
Pin Recipe Instructions
- Peel the swede and then cut into small cubes, also the carrot and celery. Peel the potatoes and cut them into slightly larger pieces. Put everything in a saucepan with water or vegetable stock.
- Fry the onions in oil and butter so that the toasted substances get into the soup and add to the soup with the oil and butter. Add marjoram and caraway seeds, if necessary also salt.
- Cook the soup until the vegetables are soft or firm to the bite, as the case may be. I mash the potatoes a little more when they are soft to make the soup creamy and let the soup simmer a little longer.
- When searing I added some butter to refine the taste, about 20 g.
- Then serve on plates or in soup bowls. Garnish with parsley.
- Tip:
- If you leave out the butter, the dish is vegan.
- If you want, you can add meat, such as Kassler or other soup meat, beef, pork, depending on your taste, which has already been soft-boiled beforehand.
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