Kohlrabi Soup from Grandma's Kitchen and Its Secret
The Secret of Home Cooking - Kohlrabi Soup as a Return to Roots
In an era when the world of gastronomy is constantly moving forward and culinary trends come and go at a dizzying pace, one thing is certain – a hearty homemade soup still holds a firm place on our table. And perhaps it's time to remind ourselves of a somewhat overlooked yet incredibly tasty and nutritious classic: kohlrabi soup.
Although kohlrabi is a commonly available and low-maintenance vegetable, its potential remains untapped in many kitchens. Yet this humble bulb offers more than meets the eye – it's rich in fiber, vitamin C, potassium, and antioxidants that support the immune system and healthy digestion. Kohlrabi can be transformed into not only an excellent side dish or salad but also a simple and delicious soup that warms the body and soul.
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The Magic of Simplicity
Unlike complex recipes that require half a day in the kitchen and dozens of ingredients, simple kohlrabi soup relies on basic flavors and the freshness of ingredients. Its strength lies in the fact that it doesn't need to be surrounded by exotic spices and expensive additives to be truly tasty. All it takes is one large kohlrabi, a bit of butter, some flour for a roux, broth (vegetable or chicken), a pinch of salt, and pepper. And for those who enjoy a heartier version, an egg can come into play.
Kohlrabi soup with egg is a popular version mainly in villages, where cooking has always been about using whatever was on hand. A beaten egg is simply poured into the finished soup just before the end of cooking, creating delicate fibrous "veils" that add heartiness and extra protein to the soup. It's in these details that the difference between the ordinary and a culinary experience lies.
Memories of Our Grandmothers' Kitchens
Who doesn't remember childhood at grandma's, where soup bubbled on the stove, the smell of butter and fresh vegetables wafted through the kitchen, and the table was adorned with a bowl of bread? Soups were often the first meals children tasted. And excellent kohlrabi soup has the ability to transport anyone who tastes it back to those times.
Grandmothers knew how to create a lot from little. They appreciated seasonal vegetables from their gardens, knew how to prepare them properly, and how to combine ingredients so that the meal not only filled but also comforted. Kohlrabi, harvested in abundance in the summer, was an ideal base for a quick and nutritious lunch.
Today, as more people seek ways to return to a simpler and healthier lifestyle, kohlrabi soup is back in vogue. Not only is it cheap and easy to prepare, but it also fits perfectly into the "zero waste" trend, as both the bulb and its young leaves can be used, which many unnecessarily discard. Simply chop them and add to the soup at the end – they add a more intense flavor and an extra dose of vitamins.
Soup as a Daily Ritual
In many cultures, soup is a cornerstone of daily dining. It's not just a starter but also a form of care – for oneself, for the family, for health. Simple kohlrabi soup is suitable for a light summer lunch or as the first course of dinner on a chilly autumn day. Its neutral taste pairs well with other vegetables – some add carrots, peas, or potatoes, while others prefer herbs like marjoram, dill, or parsley.
Regarding nutritional values, kohlrabi is surprisingly valuable. In 100 grams, it contains only about 30 calories, making it an ideal ingredient for light meals. Yet it satisfies thanks to fiber, and its water content helps hydrate the body. All this makes it not only a tasty but also a healthy choice.
Step by Step - How to Make Kohlrabi Soup with Egg
If you've never cooked it before, there's no need to worry. The recipe is simple and can be handled even by those still building confidence in the kitchen. For the basic version, you'll need:
- 1 large kohlrabi (or two smaller ones)
- 1 tablespoon of butter
- 1 tablespoon of plain flour
- 1 liter of vegetable or chicken broth
- Salt, pepper to taste
- 1 egg
- Fresh herbs (e.g., parsley or chives) for garnish
Peel and coarsely grate the kohlrabi, or slice it into thin strips. In a pot, melt the butter, add the flour, and prepare a light roux. Pour in the broth and mix well to avoid lumps. Add the kohlrabi, salt slightly, and cook for approximately 10 minutes until the vegetable is tender. Finally, slowly pour the beaten egg into the soup and let it set while stirring. Season with pepper and add herbs if desired.
A slice of sourdough bread, whole-grain roll, or toasted croutons are suitable for serving.
Back to Simplicity
In a time when we're bombarded with recipes with exotic names and seasonal culinary trends, a return to the classics is not only refreshing but also comforting. Kohlrabi soup is a reminder that we don't need complicated dishes to enjoy our meals. A few quality ingredients, a bit of time, and love for cooking are enough.
As the famous French chef Paul Bocuse aptly said: "The best recipes are those that endure through generations." And kohlrabi soup has all the prerequisites to become a staple in our kitchens even today – in a time when we value simplicity, honesty, and what is real more than ever.
And next time you're looking for something quick, nutritious, and yet tasty, try reaching for kohlrabi. You might be surprised at how little it takes to create something so good.
