Stuffed turnip soup

Every time I make stuffed turnip soup, I choose to prepare it on a quiet day when I can sit by the pot and take care of each step. It is made with simple ingredients, but it takes some time, so it’s not a recipe you start in a hurry. The turnips filled with meat and rice, wrapped in clear broth, are hearty and work well when you want a complete meal, not just a light soup.

Quick Info

Total time: about 3 hours
Preparation time: 45-60 minutes
Cooking time: 2 hours
Servings: 8-10
Difficulty: medium
Recipe type: hearty soup, for lunch or dinner

Ingredients

8 turnips
a veal bone with meat (for broth, 5 liters of water)
4 carrots
1 half celery
1 parsnip
1 leek
2 large onions
2 eggs
100 g rice
250 g minced meat (beef and pork mix)
3 tablespoons homemade ketchup
tomato paste (to taste)
salt
pepper
fresh parsley (from the freezer or fresh)
200 g sour cream
2 tablespoons white flour

Preparation steps

1. In a large pot (10 liters), put 5 liters of cold water together with the veal bone with meat and a pinch of salt. Leave it on medium heat. Remove the foam that gathers on the surface to keep the broth as clear as possible.

2. Meanwhile, clean the turnips. Cut off the top, carefully scoop out the inside, and set it aside. Soak the rice in cold water in a small bowl.

3. Clean the remaining vegetables (carrots, celery, parsnip). Cut the vegetables into small cubes. Chop the onion and leek finely.

4. When the broth has boiled enough for the meat on the bone to be tender (about 1-1.5 hours), remove the bone from the pot. Strain the broth into another clean pot to avoid small bones or splinters.

5. The meat from the bone is removed, chopped finely, and added back to the broth.

6. Return the strained broth to the pot, add the chopped vegetables, onion, and leek. Add the finely chopped turnip flesh. Let it simmer on low heat.

7. Meanwhile, prepare the filling for the turnips. In a bowl, mix the minced meat (250 g), well-drained rice, two eggs, salt, pepper to taste, and fresh parsley. Mix until you get a homogeneous composition.

8. Fill each turnip with the meat and rice mixture. Sprinkle a little white flour on top of the filling. The stuffed turnips are placed directly in the pot over the boiling vegetables.

9. In a separate bowl, mix 200 g sour cream with 2 tablespoons of flour, 3 tablespoons of ketchup, and a little tomato paste (to taste). Use a whisk to avoid lumps. When the mixture is smooth, add it to the pot, stirring gently.

10. Let the soup simmer on low heat until the turnips rise to the surface. This can take about 30 minutes. Check if the turnips are cooked and if the vegetables are soft.

11. Taste the soup and adjust the salt and pepper. Finally, sprinkle chopped fresh parsley.

12. The soup is served hot, with extra sour cream and hot pepper, if desired.

Why I make this recipe often

I prepare this soup when I want a hearty meal that satisfies hunger without needing a separate main dish. It’s practical because you can use leftover vegetables from the fridge, and the meat from the bone doesn’t go to waste. It also tastes just as good the next day.

Tips and variations

Tips

Don’t rush the boiling of the soup to keep it clear.
Scoop out the turnips carefully so they don't break.
Mix the sour cream with the flour before adding it to the soup to avoid lumps.

Substitutions

You can use only beef or only pork, but the mix is more balanced in flavor.
If you don’t have homemade ketchup, store-bought works too, but use less sweet.

Variations

If you don’t have leek, you can use more onion.
Fresh parsley can also be added at the end.
For a lighter version, you can skip the sour cream in the soup and just add it when serving.

Serving ideas

Serve the soup hot, with sour cream and hot pepper on the side.
It goes well with fresh bread.

Frequently asked questions

What do I do if the turnips crack while boiling?
If they were scooped out too much or the skin got too thin, they may crack slightly. It doesn’t affect the taste, just the appearance.

Can I use another type of meat for the filling?
You can also try chicken, but the taste will differ, being less intense. It works best with a beef and pork mix.

Do I have to put flour over the filling?
The flour helps the filling bind and not fall apart while boiling. If you don’t add it, the filling may be a bit crumbly.

Can I stop the soup before adding the sour cream and flour if I want a clearer version?
Yes, you can skip the step with the sour cream and flour if you prefer a clear soup, just with the turnips and vegetables.

Nutritional values

Approximately, one serving has around 250-300 kcal, with protein from meat and eggs, carbohydrates from rice and vegetables, fats from sour cream and meat. Approximately: 15-18 g protein, 20-25 g carbohydrates, 12-15 g fats. Values vary depending on the amount of sour cream and the meat used.

Storage and reheating

The soup keeps well in the refrigerator for 2-3 days, in a covered pot or container. When reheating, the turnips maintain their texture, and the taste is just as good. Additional sour cream is only added when serving to prevent it from curdling. Freezing is not recommended, as the turnips become soft and the filling loses its texture.

 Ingredients: 8 turnips, 1 veal bone with meat, 4 carrots, 1 half celery, 1 parsnip, 1 leek, 2 large onions, 2 eggs, 100 g rice, 250 g mixed minced meat, 3 tablespoons homemade ketchup, tomato paste, salt, pepper, frozen green parsley, 200 g sour cream, 2 tablespoons white flour.

 Tags:  stuffed kohlrabi soup