Green Kohlrabi Stew

lg=large -> large package -> package

Note: The kohlrabi leaves must be taken from the center of the plant, the outer ones are old, tough and also taste a little bit bitter.

Recommended mass: in terms of volume at least like the rutabagas. Unfortunately, a kohlrabi does not have so many leaves, and without many leaves the stew is not nearly as good!

Most people do not have any use for it. That’s why you often get a few extra leaves.

Make a strong clear soup from water, soup meat and the bones. (For those in a hurry: If necessary, you can use stock cubes instead of the bones). Remove the bones and the meat from the clear soup, dice the meat. Dice the kohlrabi and potatoes and make them in the beef soup for 5 min. Meanwhile, form small mince balls from the mince and mince fix. Add the chopped kohlrabi leaves and the mince balls and continue to simmer until the leaves are soft. Finally, add the bouillon cubes and season well with salt and freshly ground pepper, if needed.

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