Chicken Broth with Kohlrabi – Kalarabeleves

Boil 2 l of water with the salt.

Peel the onions.

Rinse the chicken thoroughly inside and out and place in the water with the onions.

Cook the chicken at low temperature for about 2 hours.

At the beginning of the cooking time, skim off any foam that forms.

Remove the skin from the kohlrabi and cut into cubes of about 1 cm.

Remove the cooked chicken from the soup. Pour the chicken soup through a sieve, skim off the fat. Measure out 1 1/2 l of clear soup and pour it repeatedly into the saucepan. Add the kohlrabi cubes and simmer for 30 minutes with the lid closed. Remove the skin from the chicken, remove the meat from the bones, dice like the kohlrabi, add repeatedly to the clear soup and simmer until the kohlrabi are tender.

Knead the butter with the flour to a dumpling, let it melt in the chicken broth while stirring and simmer the soup at a very moderate temperature for another 10 minutes.

Sprinkle with parsley before serving.

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