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.