Turnip Soup

 Ingredients: -3- 4 turnips, cut into sticks -1- 2 carrots, grated -2- 3 green onions, sliced -2-3 potatoes, diced -2 egg yolks -200 g sour cream -1 tablespoon flour -1 bunch of fresh parsley, chopped -salt -pepper, freshly ground -oil -sour cream for serving, optional

We start by preparing the vegetables, which are the basic ingredients of this delicious and healthy soup. Carefully peel the kohlrabi, making sure to remove any damaged parts. After peeling, cut the kohlrabi into thin sticks, which will add a crunchy texture to the soup. The potatoes should be diced into uniform cubes so that they cook evenly and integrate perfectly into the dish. The carrots, on the other hand, will be grated using a large grater, to easily combine with the other vegetables.

In a large pan, heat a few tablespoons of oil, preferably olive or sunflower oil, over medium heat. Add the kohlrabi sticks and sauté them, stirring constantly to prevent burning. The goal is to soften them slightly and give them a golden hue, which will enhance the flavor of the soup. Once the kohlrabi starts to brown, add the grated carrots and continue to sauté the mixture for 2-3 minutes until the carrots become slightly translucent. Now is the time to add the green onions, sliced into thin rounds, stirring constantly to allow the flavors to develop.

After about 2 minutes, pour about 3 liters of water into the pan, adjusting the amount depending on how much soup you want to make. Once the water starts to boil, reduce the heat to medium and let the vegetables simmer for about 10 minutes. Then, add the potato cubes and continue boiling until all the vegetables are well cooked and tender.

Meanwhile, prepare the sour cream mixture. In a bowl, combine the egg yolks with the sour cream and flour, mixing well to avoid lumps. Thin out this mixture with a few ladles of hot soup, adding them gradually and stirring continuously. This step is essential to achieve a creamy soup without the sour cream curdling. Once the mixture is homogeneous, pour it in a thin stream into the vegetable soup, which has been removed from the heat, and stir well to integrate all the ingredients.

Finally, add the finely chopped herbs, such as parsley or dill, cover the pot, and let it sit for 5 minutes to allow the flavors to meld. Serve the soup warm, adding a teaspoon of sour cream to each bowl, as desired, for extra creaminess and an appetizing appearance. This soup is not only comforting but also packed with vitamins, making it perfect for chilly days. Enjoy every spoonful of this delicacy!

 Tags:  onion greenness carrots potatoes soup flour oil sour cream vegetarian recipes