Light kohlrabi soup
8 servings
90 minutes
Light kohlrabi soup is a delicate and aromatic dish that combines the traditions of Russian cuisine with a modern approach to light, nutritious meals. Kohlrabi adds freshness and a subtle sweetness to the soup, while the combination of carrots, celery, and bell peppers creates a rich flavor. The chicken broth makes it soft and comforting, perfect for a light lunch or dinner. The soup fits well into a lean menu if meat is excluded while remaining just as flavorful. Its main advantage is the simplicity of preparation and health benefits: fiber-rich vegetables and tender chicken make it dietary yet nourishing. After steeping, the soup becomes even tastier, revealing all its aromatic nuances. It is served with herbs, sour cream or fresh bread, highlighting its traditional Russian essence.
1
We start boiling the broth: wash the breasts, pour in water, and put it on the fire. OPTION: during fasting, skip this step and just boil water.
- Chicken breast fillet: 4 pieces
- Water: 2 l
2
Peel and grate 1 medium-sized kohlrabi on a coarse grater (with long movements).
- Kohlrabi: 1 piece
3
When the broth foams, we remove the foam and continue to boil. We add salt, pepper, herbs, grated kohlrabi and boil for half an hour.
- Salt: to taste
- Ground black pepper: to taste
- Condiments and seasonings: to taste
- Kohlrabi: 1 piece
4
We place the pan on medium heat. We pour in the oil.
- Olive oil: 4 tablespoons
5
Grate the carrot on a coarse grater and put it in the pan. Finely chop the celery and bell pepper - and add to the pan. Finely chop the onion - and add to the pan. Fry until almost done (about 15 minutes). 3-4 minutes before finishing, add the diced tomato.
- Carrot: 1 piece
- Celery stalk: 1 stem
- Green sweet pepper: 1 piece
- Onion: 1 piece
- Tomatoes: 1 piece
6
Remove the meat from the broth and add the sautéed vegetables. Slice half of a large leek into rings and add it to the broth. Peel 4 medium potatoes, wash them, cut into very fine strips, rinse in cold water – and add to the broth. Also, add 1 bay leaf. Cook on low heat until the potatoes are done, stirring occasionally.
- Chicken breast fillet: 4 pieces
- Leek (white part): 0.5 piece
- Bay leaf: 1 piece
7
After half an hour, add finely chopped chicken to the soup, bring to a boil, turn off, and let it sit for 2-3 hours (the longer it sits, the tastier it will be!).
- Chicken breast fillet: 4 pieces
