Description
Cremiger Eintopf mit zarten Kartoffeln, knackigen Karotten und mildem Kohlrabi in samtiger Milch-Butter-Soße, fein gewürzt. Saftige Wiener Würstchen sorgen für herzhaften Biss und ein harmonisches Aroma.
Ingredients
Scale
- 2 teaspoons butter
- 2 teaspoons flour
- 200 g potatoes
- 200 g carrots
- 200 g kohlrabi
- 400 ml milk
- 2 Wiener sausages
- Salt
- Pepper
- Freshly grated nutmeg
- 100 g arugula (Rucola)
Instructions
- Begin by preparing the Mehlbutter (butter-flour mixture). In a small bowl, combine the butter and flour. Use a fork or your fingers to knead them together until a smooth paste forms. Shape the mixture into a small disk, wrap it in plastic wrap, and place it in the freezer. This will help it firm up and make it easier to incorporate into the soup later.
- Wash, peel, and cut the potatoes, carrots, and kohlrabi into 1-centimeter cubes. Try to keep the pieces uniform in size to ensure even cooking.
- Place the diced potatoes, carrots, and kohlrabi into a large saucepan or pot. Add 200 ml of water. Cover the pot with a lid and bring the water to a simmer over medium heat. Cook the vegetables for about 8 minutes, until they are just starting to become tender but are not falling apart.
- Pour the milk into the pot with the vegetables. Stir gently and increase the heat slightly to bring the mixture back to a gentle simmer. Allow the soup to heat through.
- Remove the Mehlbutter from the freezer and cut it into small pieces. Add these pieces one at a time to the simmering soup, stirring constantly after each addition. This will thicken the soup and give it a creamy consistency. Continue stirring and let the soup come back to a boil to fully incorporate and cook the flour.
- Cut the Wiener sausages into bite-sized pieces. Add them to the pot and continue to cook the soup for a few more minutes, just until the sausages are heated through.
- Season the stew generously with salt, freshly ground black pepper, and a pinch of freshly grated nutmeg. Taste and adjust the seasoning as needed to your preference.
- Wash the arugula (Rucola) thoroughly and dry it well using a salad spinner or kitchen towel. Chop the arugula into bite-sized pieces.
- Ladle the hot stew into serving bowls. Sprinkle the chopped arugula generously over each bowl just before serving. The arugula will wilt slightly from the heat, adding freshness and a peppery flavor.
Notes
For a vegetarian version, simply omit the Wiener sausages or substitute with a plant-based alternative. You can also add other vegetables like celery or peas for extra flavor and texture. If you prefer a richer soup, use part cream instead of all milk. The Mehlbutter (butter-flour mixture) is a classic way to thicken soups and stews without lumps. Be sure to season the stew well to bring out the natural sweetness of the vegetables.
- Prep Time: 10
- Cook Time: 20
- Category: Suppenrezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 250-350
- Sugar: 4-8g
- Sodium: 800-1200mg
- Fat: 13-20g
- Saturated Fat: 5-8g
- Carbohydrates: 30-40g
- Fiber: 3-6g
- Protein: 10-15g
- Cholesterol: 30-60mg
