Kolrabi stew
4 servings
60 minutes
Braised kohlrabi is a simple yet elegant recipe from Russian cuisine that reveals the tender texture and slightly sweet flavor of this vegetable. It is believed that kohlrabi came to Russia from Europe but quickly gained popularity due to its versatility. In this recipe, slices of kohlrabi are first fried in flour to achieve a golden crust and then simmered in a fragrant sauce made of sour cream and tomato puree with subtle spicy notes of cinnamon and black pepper. Slow braising makes the dish rich and soft, while parsley or dill adds freshness. It pairs perfectly with a side of potatoes or porridge. This dish embodies the coziness and warmth of Russian cuisine, suitable for a family dinner or light lunch.
1
Clean the kohlrabi heads and cut them into small slices. Salt and coat the slices in flour, then lightly fry them in vegetable oil.
- Kohlrabi: 500 g
- Salt: to taste
- Wheat flour: 1 tablespoon
- Vegetable oil: 2 tablespoons
2
Place the fried kohlrabi slices in a pot, add some pepper and cinnamon. Mix sour cream with tomato puree and pour this mixture over the kohlrabi, then cover the pot with a lid and simmer on low heat for 40 minutes.
- Ground black pepper: to taste
- Cinnamon: to taste
- Sour cream: 1 jar
- Tomato puree: 2 tablespoons
3
Before serving, sprinkle the kohlrabi with parsley or dill.
- Parsley: to taste
