Are you wondering what you can do with fresh kohlrabi? The answer is simple – delicious, delicate in taste light and natural soup. This is something that you must try.
If an idea for a delicious, refreshing meal, The perfect soup for the summer is definitely the kohlrabi. Many people associate with childhood, are extremely simple to prepare, and its unique, vegetable taste makes it difficult to stop at one bowl. The base of the soup is classic root vegetables, and in the main role we have kohlrabi. It is slightly sweet, very delicate, it is associated with holiday moments in the grandmother’s kitchen.
This soup definitely fits into the canon of traditional Polish dishes – for example, in Silesia it is known as “oberiba”. This version is served without kohlrabi leaves and without the addition of cream. However, it still has this unique taste.
It is also worth adding that kohlrabi is not only delicious, but also healthy – in its leaves there are vitamins, including A, C and K.
Check the recipe for easy to prepare summer kohlrabi soup.
- 1 liter of vegetable broth,
- 3 carrots,
- 5 potatoes,
- 1 parsley root,
- 2 kalarepy,
- 1 onion,
- 2 tablespoons of clarified butter,
- 100 ml of cream 12%,
- 4 bay leaves,
- 6 grains of allspice,
- sun,
- pepper.
Wash and peel kohlrabi, carrots, potatoes and parsley. Cut the vegetables into cubes or into posts. All, except kohlrabi, add to the broth and boil with the addition of bay leaves and allspice. Cook for about 15-20 minutes.
Cut the onion finely and fry in butter with kohlrabi. Add cooking to the broth with vegetables at the end of the broth.
Pour a few tablespoons of decoction into a separate dish and harass the cream in them. Add it to the soup and mix. Season the soup with salt and pepper. Cook for a few minutes.
If you fancy a cream soup in a cream version, nothing simpler – Make it according to the above recipe, only at the end blending.
Sources: SMERER.PL, Naz Nazpuje.pl
