Soup from kohlrabi. Useful properties of kohlrabi. Kohlrabi Salad and Soup Recipes Kohlrabi Potato Soup

Kohlrabi belongs to cruciferous vegetables, like broccoli, cauliflower, Brussels sprouts and other types. It is very popular in Eastern European countries, as it tolerates frost well and is stored for a long time in the cellar. It comes in two varieties: white and purple. The most tender and juicy small fruits.

Cruciferous vegetables are high in antioxidants and are helpful in preventing certain types of cancer, including colon cancer.

How to cook soup with kohlrabi. Recipes

A head of kohlrabi is more like a radish or turnip. But her aroma is characteristic of cabbage. You can cook soup with it, as with ordinary white cabbage or other varieties of cabbage. Here are some simple and delicious recipes soup with this cabbage.

Vegetable soup puree with kohlrabi

Ingredients:

• 1 medium carrot
• 1 onion (small)
• 100 grams of celery
• 1 head of kohlrabi
• 1 liter of water or stock
• 1 bay leaf
• Thyme (0.5 teaspoon) or parsley

How to cook soup

Finely chop the onion.

Grate carrots.

Peel and grate the celery root or cut into small strips.

Add oil to a saucepan and add all prepared vegetables. Simmer in a covered saucepan for 15-20 minutes, stirring occasionally.

When the vegetables are soft, add the chopped kohlrabi to them.

Gradually add water, chicken or vegetable broth.

Bring to a boil and cook for 15-20 minutes until tender.

At the very end, salt, throw a bay leaf.

Remove from stove. Cool slightly and puree. Pour into a saucepan and bring to a boil.

Remove immediately and add thyme.

Top with cream or sour cream when serving.

Soup puree with kohlrabi

This soup recipe is from Hungarian cuisine and has a mild creamy flavor.

Ingredients:

• 2 tablespoons butter
• 1 middle head Luke
• 450 grams of kohlrabi
• 2.5 cups vegetable broth (or chicken)
• 2.5 cups of milk
• Bay leaf, salt to taste

How to cook soup

Melt 2 tablespoons of butter in a large saucepan with a lid.

Add chopped onion and cook until soft, about 7-10 minutes.

Clean the kohlrabi and cut into strips. When the onion is soft, add the kohlrabi.

Fry for a couple more minutes.

Add vegetable broth, milk and bay leaf.

Bring to a boil.

Cover, reduce heat to low and simmer for 25 minutes or until kohlrabi is tender.

Let cool slightly and remove bay leaf.

Puree with a mixer.

Season to taste with salt and pepper.

Potato soup with kohlrabi

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 2 medium potatoes, diced
• 1 kohlrabi (diced)
• 4 cups vegetable broth
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 250-270 ml skimmed milk
• 3/4 cup shredded cheddar cheese

For refueling:

• Greek yogurt
• grated cheese
• Shredded Bacon
• Chopped green onion

How to cook soup

Heat a large saucepan over medium heat and add oil.

Once heated, add the onion and sauté for 5 to 7 minutes or until softened. Transfer to a plate.

Add potatoes and kohlrabi to the pot. Pour in the broth. After boiling, simmer for about 20 minutes or until the vegetables are soft.

Turn off the heat and add the previously fried onion, season with black pepper and salt to taste. Pour in the milk.

Puree in a blender. Pour back into the saucepan and place on the stove.

Add grated cheese and heat until cheese is melted and remove.

Serve topped with yogurt (or sour cream), green onions and sprinkled with grated cheese.

Soup with kohlrabi leaves

Ingredients:

• 350-400 grams of kohlrabi (with leaves)
• 1 carrot
• 1 onion (small)
• 2 garlic cloves
• 1 liter of water
• 50-70 grams of butter or ghee
• 1 tablespoon butter (or olive) for frying
• 1 tablespoon soy sauce

How to cook soup

Cut off the leaves and cut them into thin strips. Postpone.

Peel kohlrabi and carrots. Cut into small pieces or grate.

Saute onion and garlic in oil for 2-3 minutes until soft.

Add chopped kohlrabi and carrots, mix and fry a little.

Pour in water and butter. Boil.

Throw in the kohlrabi leaves and cook, reducing the heat for about 15 minutes.

Remove from heat and pour in soy sauce.

Soup with kohlrabi and leeks

Ingredients:

• 2 tablespoons olive oil
• 1/8 teaspoon crushed red pepper (dried)
• 1/2 teaspoon dried thyme
• 1 cup chopped (white and light green part only)
• 1 head of onion, diced
• 1 teaspoon salt
• 1 large or 2 medium potatoes
• 1 large or 2 small kohlrabi heads
• 4 cups vegetable broth
• 1 bay leaf

How to cook soup

Heat olive oil in a large saucepan over medium heat.

Add red pepper, thyme, leek and onion.

Saute, stirring frequently, until the onion begins to soften and fragrant, about 5 minutes.

Add broth, salt, potatoes and kohlrabi, cut into cubes or sticks, bay leaf.

Bring to a boil and cook for about 25 minutes.

Cool slightly and puree in a blender.

Pour back into the pot and cook until done.

Sprinkle with herbs before serving. If desired, you can season with sour cream or cream, pour olive oil.

Soup with kohlrabi and sweet potato

Ingredients:

• 1 tablespoon butter
• 1 large onion
• 1 garlic clove
• 1 large carrot
• 3.5 cups chicken broth (or vegetable)
• 1 glass of water
• 450-500 grams of kohlrabi with leaves
• 1 sweet potato
• 1 tablespoon flour
• 2 tablespoons butter
• 1 tablespoon lemon juice
• Salt and pepper

How to cook soup

Heat a frying pan and fry the onion with 1 tablespoon of oil for 1 minute.

Add garlic, passed through a garlic press or finely chopped, carrots.

Fry everything together for about 5 minutes.

Add 1 cup chicken stock and simmer for 10 minutes.

Cool slightly and grind with a blender.

Pour into a large saucepan.

Cut leaves from kohlrabi and cut into cubes or sticks.

Clean and cut the sweet potato.

Bring water to a boil and blanch the leaves. Drain, cool and cut.

Add the remaining broth, sweet potato and kohlrabi to the pureed vegetables.

Place on the stove and cook until tender, about 15 minutes.

In a small saucepan or frying pan, heat 2 tablespoons of oil and fry the flour for 2 minutes.

Gradually pour in the stock from the soup, stirring well. Bring to a boil and boil for a few minutes.

Pour into soup. Add chopped leaves and cook for 5 minutes.

Season with lemon juice, salt and pepper.

Carrot soup with kohlrabi

Ingredients:

• 3 carrots
• 1 kohlrabi
• 1 medium onion
• 0.5 cup fat free cream cheese(or yogurt)
• 2 cups vegetable broth
• 1 tablespoon oil
• 1 handful parsley (chopped)
• Salt and pepper

A little grated ginger root, if desired

How to cook soup

Chop the onion and fry it in oil.

Clean the carrots and kohlrabi. Cut into cubes or strips.

Add them to the onion and fry.

Pour in the broth and cook over medium heat for 15 minutes.

Add cheese, season with salt and pepper, sprinkle with parsley.

If desired, you can puree the soup or just mash the vegetables with a crush.

These kohlrabi cabbage soup recipes are very simple and low-calorie and are suitable for those who follow their figure, their weight and adhere to a healthy diet.

Today's agenda kohlrabi cabbage dishes . These meals are quick to prepare, taste great, and have huge health benefits!

Any cabbage is a very useful product. I really love to eat it in any form and in the form of any dishes! But today we will talk not just about cabbage, but about kohlrabi cabbage! I don’t know about you, but I personally still, cutting ordinary cabbage, carefully separate the stalk from it and eat it with pleasure. This is probably why I just love kohlrabi cabbage, because it is a solid juicy and tender stalk! And yes, it tastes amazing!

In translation, the name kohlrabi means cabbage turnip. Homeland kohlrabi - Northern Europe. This cabbage is unpretentious for cultivation and resistant to pests. Any rodents, it is too tough! But on the other hand, it contains a whole bunch of vitamins: C, A, B, PP, B2, besides, kohlrabi serves as an excellent natural remedy for the prevention of infectious diseases and normalizes the metabolism in our body.

Therefore, at our dacha we grow kohlrabi cabbage every year. And since I do not grow seedlings on my own and every spring I buy seedlings ready for planting in the market, sometimes I have to “hunt” diligently for seedlings. Because many have already tried this wonderful useful and delicious vegetable and now they are trying to grow it at home!

You can cook many different dishes from kohlrabi. But I usually use only two main recipes. I cook a variety of kohlrabi salads and two types of soup - just soup and kohlrabi puree soup.

Variety of kohlrabi salads.

In principle, everything is clear with the salad: chop the kohlrabi on a coarse or fine grater, add salt or sugar as a “seasoning”, and as a “dressing”: sunflower or olive oil, sour cream or mayonnaise to taste.
And then the variety of types of salad depends on the additional ingredients that everyone adds at their discretion.

I make kohlrabi salad
- with an apple (or pear) and nuts, with sugar and sour cream,
- with cucumbers (or carrots) with salt and olive oil,
- cottage cheese, boiled eggs, salt and sour cream,
- with chicken, prunes and mayonnaise,
- just with salt and sunflower oil.

In any of the above salads, except for sweet ones, perhaps greens would be appropriate: parsley or dill. In the curd version for piquancy, you can add finely chopped garlic or garlic Sause. And since there are a great many variations, each of you will be able to create your own unique recipe according to your taste! The main thing is not to be afraid to experiment!

Soup and kohlrabi puree soup.

Ingredients: kohlrabi, onions, carrots, potatoes, seasoning, herbs. I don’t write the exact proportion, because it directly depends on the size and quantity of cabbage, the volume of the pan and the consistency of the soup that you want to get. For puree soup, initially the soup should be thick enough, that is, you need to pour less water, and more cabbage.
Soup is ready quickly.
1- We put a pot of water on the stove, bring it to a boil and throw potatoes into it, cut into small pieces.
2- Shred the kohlrabi on a coarse grater, finely chop the carrots and onions.
3- Put kohlrabi, carrots and onions in a pan. Add seasoning and sunflower oil, and simmer all this in a pan with the lid closed over low heat for 10 minutes.
4- Add the contents of the pan to the pan in boiling water with almost ready potatoes. Cook for 5 more minutes.

The soup is ready. Finely chop the greens and add it directly to the plate.
If we want to get kohlrabi puree soup, then we just need to pass the contents of the pan (the resulting soup) through a blender. These soups can be eaten hot or cold. Here's what I came up with!

Cook delicious and healthy kohlrabi cabbage dishes, experiment and enjoy your meal!

Kohlrabi it has a lot of nutrients, in particular it has a lot of vitamin C, and also vitamins such as B2, B, PP and A. There are a lot of mineral salts, potassium, calcium, magnesium, phosphorus, iron and cobalt in this vegetable. This cabbage contains a lot of enzymes, vegetable proteins and carbohydrates.

This composition helps this vegetable to have beneficial properties against numerous infectious diseases. If you regularly eat kohlrabi, then you can easily normalize the metabolism in your body, which is why it is advised to include it in your diet not only for those who want to lose weight, but also for those who want to consolidate the results of losing weight for a long time.

Due to the rich content of vitamin B in kohlrabi, the functioning of the nervous system improves, and in order to improve kidney function and get rid of disorders in the kidneys, gallbladder and liver, kohlrabi helps to remove excess fluid from the body. As a result of numerous studies, scientists have proven that it is necessary to use kohlrabi in those cases in order to prevent cancer of the colon and rectum. And to prevent the occurrence of these diseases, sulfur-containing substances that are part of this cabbage will help you.

In ancient times, thanks to a decoction of the fruits and roots of kohlrabi, doctors treated patients with pulmonary tuberculosis and asthma. And due to the fact that kohlrabi is very well digested, it will not cause flatulence, unlike most of its relatives. That is why this vegetable is considered ideal for dietary nutrition.

Kohlrabi salad recipe.

Salad №1

To prepare a salad, we take two hundred grams of fresh kohlrabi fruits, one large carrot, two medium fresh cucumber, two large spoons vegetable oil, a little lemon juice, sugar, ground black pepper, salt, parsley and dill. Now we proceed to the direct preparation of the salad - we clean the kohlrabi, rub it on a coarse grater, and even better, if you grate it for cooking Korean carrot. We clean and rub the carrots on the same grater. We clean the cucumber from the peel and cut it into thin strips. Grind the greens and mix all the components of the salad, add sugar and salt to your taste, a little vegetable oil and lemon juice, a little pepper and mix everything thoroughly.

Salad №2

And now let's get down to the recipe for making apple and kohlrabi salad. To do this, we need one or two pieces of kohlrabi, one fresh apple, one pickled cucumber, a couple of large spoons of lemon juice, half a glass of mayonnaise or sour cream, two large spoons of chopped parsley, salt. And we prepare the salad like this - we clean the kohlrabi, cut the kohlrabi into strips. In the same way we cut the cucumber and apple. Now we are preparing sour cream dressing - add salt, chopped herbs to sour cream, lemon juice. Mix all salad ingredients and add dressing to them. Decorate the prepared salad with whole sprigs of parsley.

Kohlrabi puree soup.

Now let's make soup puree from kohlrabi. To prepare it, we need the following products - one head (about one hundred and twenty grams) onion, five heads of kohlrabi cabbage (about seven hundred grams), three potatoes (about three hundred grams), one hundred and fifty grams of radishes, two bunches of parsley (about two hundred grams), one hundred and fifty grams of thirty-five percent cream, a liter of two hundred milliliters of water, two large spoons of vegetable ( olive oil is best, a little ground pepper and salt.

We now proceed to the direct preparation of kohlrabi puree soup. We clean the onion, rinse it with water and chop it into small cubes. We clean the kohlrabi cabbage and potatoes, wash them under cold water, and then cut into thin semi-circles.

Now we take a pan, heat our olive oil in it and pass the chopped onion in the heated oil until a golden hue is formed. Add potatoes, kohlrabi to the onion and now pour in water. Bring the resulting mass to a boil, then season with salt and pepper, cover the soup with a lid and simmer for thirty to thirty-five minutes.

Now the turn of parsley has come - we wash it under running cold water, dry it and set aside a few branches for decoration. We cut off the leaves of the remaining parsley and chop them coarsely (twigs can be used for other needs, because they are not used in the soup). Now add the resulting greens to the soup. Pour the whole soup into a blender and beat until a puree mass is obtained.

After that, beat the cream a little with a mixer or with a blender, mix them into our soup and again beat all the ingredients together with a blender. We take a radish, wash it thoroughly and cut it into thin strips.

The cooked soup should be served immediately after its preparation, while it is still warm, garnishing it with whole parsley sprigs and chopped radishes.

We advise you to cook this soup with your family at least once a week, because it is very rich in vitamins and minerals that will enrich your body with everything you need. And in addition to taste pleasure, you will also get aesthetic pleasure from this soup, because it looks very beautiful.