Description
Cremige Wikingersuppe vereint zarte Kartoffel- und Möhrenstücke mit würzigem Kohlrabi in samtiger Sahnebrühe. Frische Petersilie, feine Süße und dichter Schmelz sorgen für ein harmonisch-leuchtendes Geschmackserlebnis.
Ingredients
Scale
- 1 kg potatoes, diced
- 1 kg carrots, sliced
- 3 kohlrabi, diced
- 2 liters vegetable broth
- 1 cup heavy cream
- 2 bunches flat-leaf parsley, finely chopped
- 1 pinch sugar
- 4 tablespoons flour
- 250 g ground meat, variety of your choice
- 2 fresh fine bratwursts, uncooked, casing removed
- 1 onion, finely diced
- 1 pinch pepper
- 1 egg
- 3 tablespoons breadcrumbs
- Salt to taste
- Oil, for frying
Instructions
- Begin by preparing all your vegetables: peel the potatoes and kohlrabi, then dice them into bite-sized cubes. Peel the carrots and slice them into thin rounds. Set the chopped vegetables aside.
- In a large mixing bowl, combine the ground meat, the meat from the bratwursts (remove and discard the casings), finely diced onion, egg, breadcrumbs, a pinch of pepper, and a pinch of salt. Mix everything thoroughly using your hands or a spoon until you have a uniform mixture.
- With moistened hands, take small portions of the meat mixture and shape them into small, bite-sized balls to form the Klößchen (meatballs). Place them on a plate as you go.
- Heat a little oil in a large skillet over medium heat. Working in batches if necessary, add the meatballs and fry them, turning occasionally, until they are browned and cooked through. Once done, remove the cooked meatballs and set them aside on a clean plate. Cover to keep warm.
- Pour the prepared vegetable broth into a large soup pot. Add the diced potatoes, sliced carrots, and diced kohlrabi to the pot. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to medium and let the vegetables simmer for about 20-25 minutes, or until they are tender when pierced with a fork.
- In a small bowl, combine the heavy cream and flour. Stir or whisk thoroughly until the mixture is smooth and free of lumps.
- Slowly pour the cream-flour mixture into the simmering soup, stirring constantly to avoid lumps. Continue to cook the soup for another 5-10 minutes, until it thickens slightly and becomes creamy.
- Taste the soup and season it with salt and a pinch of sugar, adjusting the seasoning as needed.
- Add the cooked meatballs to the soup, along with the chopped parsley. Stir gently to combine and heat everything through for a few minutes.
- Once the soup is hot and the flavors have melded together, ladle it into bowls and serve immediately, garnished with additional parsley if desired.
Notes
If you like, you can add a handful of peas or corn to the soup for extra color and flavor. Serve this hearty soup with crusty bread for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Suppenrezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 250-350
- Sugar: 12-16g
- Sodium: 800-1200mg
- Fat: 13-20g
- Saturated Fat: 5-8g
- Carbohydrates: 30-40g
- Fiber: 3-6g
- Protein: 10-15g
- Cholesterol: 30-60mg
