Stuffed turnip soup (like in Cluj)

Stuffed Kohlrabi Soup – A Delicacy from the Heart of Transylvania

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4-6

A brief story about the recipe
Stuffed kohlrabi soup is a classic dish that evokes family memories and culinary traditions passed down through generations. The origins of this recipe can be found in the humble kitchens of villages, where vegetables were lovingly grown and used to their fullest. Future cooks learned to make the most of each ingredient, and stuffed kohlrabi became a symbol of hospitality and good taste. This soup, rich in flavors and textures, is perfect for a cool evening or to bring a smile to the faces of loved ones.

Ingredients
- 8 medium kohlrabi (choose fresh and firm kohlrabi)
- 500 g minced meat (a combination of beef and pork is ideal)
- 2 carrots (sliced)
- 2 onions (one for the filling and one for the soup)
- 2 tablespoons of rice (for a pleasant texture)
- 2 tablespoons of breadcrumbs (to bind the filling)
- 1 egg (helps bind the ingredients)
- 1 tablespoon of white flour (to thicken the soup)
- 1/2 teaspoon of hot pepper paste (optional, for a touch of spice)
- Salt and white pepper (to taste)
- 200 ml sour cream (for a creamy finish)
- 50 ml oil (for sautéing the vegetables)
- Dill and fresh thyme (for added flavor)
- Chopped green onion (for garnish)

Necessary tools
- A large pot for soup
- A frying pan for sautéing
- A teaspoon (for hollowing out the kohlrabi)
- Knife and cutting board
- Mixing bowl

Step-by-step preparation

1. Preparing the ingredients
Start by cleaning and washing the vegetables. Chop the onion finely for the filling and into rings for the soup. Peel and slice the carrots. Carefully peel the kohlrabi, making sure not to damage them, and using the teaspoon, hollow out the insides, leaving a wall about 1 cm thick.

2. Sautéing the vegetables
In a frying pan, add the oil and sauté the finely chopped onion and sliced carrots over medium heat until the onion becomes translucent. This step will give the soup a special aroma.

3. Cooking the rice
Add the rice to the sautéed vegetables and mix well for 2-3 minutes. This will help the rice absorb the flavors from the pan, and the texture will be more pleasant in the soup.

4. Mixing the filling
In a bowl, combine the minced meat with the vegetable and rice mixture. Add the egg, breadcrumbs, hot pepper paste, salt, and pepper. Mix well until you obtain a homogeneous composition.

5. Filling the kohlrabi
Using a teaspoon, fill each kohlrabi with the meat mixture, being careful not to overfill them as the filling will expand during cooking. Sprinkle a little flour on top of the stuffed kohlrabi to help them stay intact during boiling.

6. Boiling the soup
In a large pot, add 3 liters of water and a little salt. Bring the water to a boil, then reduce the heat to medium. Carefully add the stuffed kohlrabi to the pot, and if there is leftover meat mixture, you can form small meatballs and add those to boil as well. Boil the soup for 30 minutes, making sure the heat is not too high to avoid emptying the kohlrabi.

7. Finishing the soup
After 30 minutes, check if the kohlrabi are cooked (they should be tender). Meanwhile, in a bowl, dilute the sour cream with a few tablespoons of warm broth from the pot, then add the mixture to the soup. This step will add a special creaminess. Once you've added the sour cream, season with freshly chopped dill and thyme.

Chef's tip
To achieve the best stuffed kohlrabi, choose fresh seasonal vegetables, and if you want a more intense flavor, you can add a few peppercorns to the water before adding the kohlrabi. Additionally, these kohlrabi can also be prepared 'stewed', using less water and adding a tablespoon of white flour to the sour cream to thicken.

Possible variations
You can experiment with different fillings, trying chicken or turkey, adding mushrooms or even quinoa for a vegetarian option. Also, for an extra touch of flavor, add spices like cumin or paprika.

Pairing with other recipes
This soup pairs wonderfully with a fresh cabbage salad or with warm homemade bread spread with butter. Additionally, a dry white wine or a craft beer can perfectly complement the meal.

Frequently asked questions
1. Can I use other vegetables?
Yes, you can replace kohlrabi with zucchini or stuffed peppers.

2. How can I make the soup spicier?
Add more hot pepper paste or a few slices of fresh hot pepper to the soup.

3. How long does the soup last?
The soup can be stored in the refrigerator for up to 3 days. You can reheat it over low heat.

4. Is this soup healthy?
Yes, kohlrabi is rich in vitamin C and fiber, and the meat provides necessary proteins.

With this stuffed kohlrabi soup recipe, you will bring a touch of tradition and joy to your kitchen. Enjoy every spoonful and relish the warmth and comfort this soup offers!

 Ingredients: 8 meatballs, 500 g minced meat mix of beef and pork, 2 carrots, 2 onions, 2 tablespoons rice, 2 tablespoons breadcrumbs, 1 egg, 1 tablespoon white flour, 1/2 teaspoon hot pepper paste, salt, white pepper, 200 ml sour cream, 50 ml oil, green dill, green thyme, chopped onion.

 Tags:  stuffed turnips