Kohlrabi Soup
Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Vegetables Vegetable Dishes Romanian
Today my mom came to visit and as usual brought a lot of goodies: sheep cheese, fresh cracklings, roast chicken, cantaloupe... I only had to make a quick soup: kohlrabi soup.
You can cut kohlrabi into sticks, thin slices, or grate them... since the first time I ate this soup with grated kohlrabi, I've always done it this way, plus it's also faster.
Ingredients
3 medium kohlrabi
1 small carrot
1 small piece of celery root
1 small onion
200 ml sour cream
2 eggs
a few sprigs of dill
salt, pepper
a little oil or butter
How to prepare kohlrabi soup
- Finely chop or grate the carrot, celery, and onion. Sauté them in a little oil or butter until softened.
- Peel the kohlrabi and grate or slice them, as you prefer... Add them over the vegetables and cover with 1.5 liters of water. Add salt and pepper and let simmer for about 20 minutes.
- When the kohlrabi are cooked, separate the egg whites from the yolks.
- Slowly pour the beaten egg white into the soup to form strands.
- Beat the egg yolks and mix with the sour cream. Then temper with 3-4 ladles of hot soup. Turn the heat to minimum and slowly pour into the pot, so it doesn't curdle. Leave on heat (don't let it boil) for another 5 minutes, then add the chopped dill and turn off the heat. Adjust salt to taste.
- Serve kohlrabi soup with croutons or cheese cubes.
