Description
Ein sämiger Eintopf mit zarten Kartoffel- und Kohlrabistücken, feinen Möhrenstreifen und saftigen Wiener Würstchen in cremiger, buttriger Soße. Sanft würzig, leuchtend bunt und herzhaft im Geschmack.
Ingredients
Scale
- 3 large kohlrabi, peeled and diced
- 5 large potatoes, peeled and diced
- Salt, for boiling
- 2–3 carrots, cut into thin sticks
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Kohlrabi cooking water, reserved
- Milk, as needed
- 1–2 teaspoons vegetable broth powder
- 1 teaspoon sugar
- Freshly ground black pepper, to taste
- Fresh parsley, chopped
- 1 piece of pork belly (Bauchspeck), about 100g, cut into small cubes
- 6 Wiener sausages, sliced
Instructions
- Peel the kohlrabi and dice them into small, even-sized cubes. Place the kohlrabi cubes in a large pot of salted boiling water and cook for about 20 minutes, or until tender. Once cooked, drain the kohlrabi, but be sure to reserve the cooking water for later use. Set the cooked kohlrabi aside.
- Peel the potatoes and dice them into cubes similar in size to the kohlrabi. Place the potato cubes in a separate pot of salted boiling water and cook until they are just tender but not falling apart, about 10-15 minutes. Drain the potatoes and set them aside.
- While the vegetables are cooking, peel and cut the carrots into thin sticks or matchsticks. Set them aside.
- In a large soup pot, melt the butter over medium heat. Add the flour and whisk constantly to form a smooth roux (Mehlschwitze). Continue cooking and stirring for 2-3 minutes until the mixture is pale and bubbling but not browned.
- Slowly pour in the reserved kohlrabi cooking water while whisking constantly to prevent lumps from forming. Gradually add enough milk to achieve a slightly creamy, soup-like consistency. Continue to whisk until the mixture is smooth.
- Add the vegetable broth powder, sugar, and freshly ground black pepper to the pot. Stir well to combine and adjust seasoning to taste.
- Add the carrot sticks to the pot and stir. Allow the soup to simmer gently for about 10 minutes, or until the carrots are just tender.
- Finely chop the fresh parsley. Cut the pork belly (Bauchspeck) into small cubes and slice the Wiener sausages into bite-sized pieces.
- Add the chopped parsley, pork belly cubes, and sliced Wiener sausages to the soup. Stir well, then let the soup simmer gently for another 5-10 minutes so the flavors can meld and the sausages are heated through.
- Finally, gently fold the cooked kohlrabi and potatoes into the soup. Stir carefully to combine without breaking up the vegetables. Let the soup sit on low heat for a few minutes to allow the flavors to blend.
- Taste the soup and adjust seasoning with additional salt, pepper, or sugar if necessary. Serve the stew hot, garnished with extra chopped parsley if desired.
Notes
For a vegetarian version, omit the pork belly and use plant-based sausages. You can also add other root vegetables such as parsnip or celery root for extra flavor. The soup can be made ahead of time and tastes even better after resting for a few hours or overnight. Adjust the consistency with more milk or vegetable broth if you prefer a thinner soup.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 250-350
- Sugar: 12-16g
- Sodium: 800-1200mg
- Fat: 13-20g
- Saturated Fat: 5-8g
- Carbohydrates: 30-40g
- Fiber: 3-6g
- Protein: 15-20g
- Cholesterol: 30-60mg
