Kohlrabi soup

by | Sep 16, 2014 | Soups

Kohlrabi is a cultivar of cabbage, grown throughout the whole year. It can be eaten raw as well as cooked. It contains vitamin C, vitamin B1, B2 and B6, calcium, potassium, magnesium, iron, lime and phosphorus. It’s unsuitable for canning and for pickling.

The most cultivars of kohlrabi tend to be woody, except for the so called Gigante that can achieve great size while remaining of good eating quality. Its taste is similar to broccoli and cabbage, but milder and sweeter.

To make this soup, you can use water instead of chiken or pork stock as this kohlrabi soup can be delicious on its own. But if you prefer stock, it must be homemade. Commercial stocks are out of the question.

What makes this soup special is the butter dumplings. Their soft taste stresses the soups’s delicate, characteristic flavour. As you can see in the list of ingredients, I can’t give you the exact quantity of flour because it depends on the flour’s quality and the egg’s size.

Kohlrabi soup
Kohlrabi soup – photo: zserbo.com
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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