I was craving an old favorite, but... I remembered the main ingredient wrong. One of my forever favorite soups was a zucchini soup, and for the life of me can't figure out why I thought it was a kohlrabi soup when I saw some beautiful fresh kohlrabi at Sprouts. They looked so inviting, just had to come home with me... So, I ended up making a kohlrabi soup!
I decided to julienne my vegetables to give them a kick from simply cutting into cubes, or slices, but it doesn't really matter. They are a bit clumsy, my bearded dragon bit off the tip of left middle finger, and well, the skin is flipping, and painful, and all that, which doesn't help when cutting anything. Next time, hopefully, I'll make a better effort..
Ingredients for the basic soup
1 medium sized kohlrabi , it made 500 g (~1 pound) chopped
6, about 10 inch, skinny carrots, also 500 g (~1 pound) carrots chopped
a smaller celery root, aka celeriac, 150 g celery root (~1/2 pound), aka celeriac, it was about a good third of huuuuuuge celery root, I used the rest for a casserole the day before
150 g, one larger parsnip
1 tbsp flour
1 medium onion chopped, I used half of the, again, huuuuuge onions they sell at Costco
2 tbsp tomato sauce
1/2 bell pepper ( just added the seed part)
1/4 cup oil
1/4 cup vinegar
paprika, salt, pepper
1 tbsp flour
3-4 cups vegetable/bone broth
a small bouquet of dill
sour cream & bread for serving
Add ons - the choices are endless!
PASTA
- I added home made cream of wheat dumplings (aka grízgaluska)
- home made flour dumplings (galuska)
- gnochi
- A handful or rice (white, or half cooked brown, otherwise brown rice won't cook)
- orzo
MEAT
- ground beef or Italian sausage (castings removed)
- meat dumplings
- shredded, cooked chicken breast added towards the end
In a larger pot, I used a 6 quart, add enough oil to cover the bottom of the pot well.
Add the chopped onion and saute until they look glassy. Remove from the heat, add 1 tsp paprika, mix well, put back to medium heat. Add a dash of water to just barely cover the onions, and let the water evaporate, stirring constantly.
When it is reduced back to oil & onions again, add a bit more oil and add the sliced/chopped vegetables, saute them for about 3-5 minutes, stirring constantly. Sprinkle the 1 tbsp flour on the veggies, and mix thoroughly. Add the broth, and enough water to cover it filly + about an inch extra just for the veggies.
Add 1/4 tsp black pepper, the 2 tbsp tomato juice, throw in the bell pepper, adjust the saltiness to your liking, a flat tsp is a good guess if the broth was low sodium. Remember, you can always add salt, but hard to take away, so be cautious until you feel comfortable.
Simmer for an additional 15 - 20 minutes, depending how you chopped the veggies, how much they softened while sauteing, and how crunchy you like them. Julienned veggies will obviously need less time, while cubed veggies will need a bit longer.
IMPORTANT
If you are adding meat or dumplings, rice, etc, directly into the soup, count into consideration the coking time. Rice needs about 12-15 minutes, add them at the beginning. Meat and meat dumplings should also be added when you add the broth, etc.. However, gnocchi and flour dumplings needs much less cooking time, add them only towards the end.
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1-2 minutes before your soup's simmering time is over, add the chopped dill (add as much or as little dill you like). Reserve some for serving.
It is also a good time to throw in the shredded chicken meat if desired.
Remove from heat, let it cool slightly, and add 1/4 cup vinegar.
Serve while hot/warm, with sour cream to be added into the bowl, as much as desired.
Bon appetite!
OBSERVATIONS
I added about 7 cups of water. If you are adding any addition,
count in the extra need of liquids. Any dumpling, rice, pasta, will
absorb a significant amount of water (and salt, too).
I like a couple of slices of jalapeno, too, to make my soup a bit spicy but still keep it fresh.
The warm, shredded chicken breast can also be added directly into the plates, bowls.
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