Description
Cremige Kohlrabisuppe mit zartem Hackfleisch, fein gewürzt mit Muskat und Frühlingszwiebeln. Sanftes Grün trifft auf würzige Brühe, Frischkäse sorgt für seidige Textur. Leicht, aromatisch und sättigend.
Ingredients
Scale
- Salz
- Pfeffer
- 4 Stangen Frühlingszwiebeln
- 1 l Brühe
- 4 Kohlrabi
- 1 Ei
- 6 EL Frischkäse, natur
- Muskatnuss, gerieben
- 400 g Hackfleisch, Rind
- Petersilie, gehackt
- 1 Becher Sahne
- Kreuzkümmel
- Paprikapulver, rosenscharf
- 1 EL Keimöl (z.B. von Mazola)
- 4 Möhren
Instructions
- Begin by preparing the vegetables. Peel the kohlrabi and carrots thoroughly, then cut them into small, even-sized cubes. This ensures they will cook at the same rate. Wash the spring onions under cold water to remove any dirt, then slice them into thin rings.
- Place the diced kohlrabi, carrot cubes, and sliced spring onions into a large soup pot. Pour in the 1 liter of broth, making sure the vegetables are well covered. Season the mixture with salt, pepper, and a generous pinch of freshly grated nutmeg. Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook the vegetables until they are just tender but still slightly firm to the bite, about 10 to 15 minutes.
- While the vegetables are cooking, prepare the meat mixture. Place the ground beef into a mixing bowl. Add the egg, a pinch of salt, some pepper, a small amount of ground cumin, and a sprinkle of hot paprika powder. Using your hands, mix everything thoroughly until all ingredients are well incorporated.
- Form the seasoned ground beef mixture into small, rough, bite-sized chunks rather than perfect meatballs. This rustic approach gives the soup a hearty texture.
- Heat 1 tablespoon of seed oil (such as Mazola) in a large frying pan over medium-high heat. Once the oil is hot, add the meat chunks to the pan. Fry them on all sides until they are golden brown and cooked through, breaking them up slightly as they cook if needed. This should take about 5 to 7 minutes. Remove the cooked meat from the pan and set aside.
- Once the vegetables are cooked to your liking, reduce the heat to low. Add the cooked ground beef, the entire cup of cream (Sahne), and the 6 tablespoons of plain cream cheese (Frischkäse) to the soup pot. Stir the soup gently to combine all ingredients, allowing the cream and cream cheese to melt into the broth and thicken it slightly. Let the soup warm through for an additional 3 to 5 minutes, stirring occasionally, until everything is hot and creamy.
- Taste the soup and adjust the seasoning with additional salt, pepper, nutmeg, cumin, or paprika as desired.
- To serve, ladle the hot kohlrabi soup with ground beef into four bowls. Garnish each serving generously with freshly chopped parsley for a burst of color and freshness. Serve immediately while hot.
Notes
For an extra touch of flavor, you can add a splash of lemon juice before serving or top each bowl with a sprinkle of freshly grated Parmesan cheese. This soup can be made ahead of time and reheated gently; it also freezes well. If you prefer a vegetarian version, omit the ground beef and add more vegetables or cooked lentils for protein.
- 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: 20-30g
- Fiber: 3-6g
- Protein: 15-20g
- Cholesterol: 30-60mg
