On the agenda today kohlrabi cabbage dishes . These dishes are quick to prepare, taste excellent, and have great health benefits!

Any cabbage is a very healthy product. I really love eating it in any form and in any dish! But today we will talk not just about cabbage, but about kohlrabi cabbage! I don’t know about you, but I personally still, when cutting regular cabbage, carefully remove the stalk from it and eat it with pleasure. This is probably why I just love kohlrabi cabbage, because it is a solid juicy and tender stalk! And it tastes just amazing!

In translation, the name kohlrabi means cabbage turnip. Kohlrabi is native to Northern Europe. This cabbage is unpretentious to grow and is resistant to pests. It's too tough for any rodent!!! But it contains a whole bunch of vitamins: C, A, B, PP, B2, besides, kohlrabi serves as an excellent natural remedy for the prevention of infectious diseases and normalizes metabolism in our body.

Therefore, at our dacha we grow kohlrabi cabbage every year. And since I don’t grow seedlings myself and every spring I buy ready-to-plant seedlings at the market, sometimes I have to “hunt” hard for seedlings. Because many have already tasted this wonderful, healthy and tasty vegetable and are now trying to grow it at home!

You can prepare many different dishes from kohlrabi. But I usually use just two basic recipes. I prepare a variety of kohlrabi salads and two types of soup - just soup and kohlrabi puree soup.

Variety of kohlrabi salads.

With the salad, in principle, everything is clear: we chop the kohlrabi on a coarse or fine grater, add salt or sugar as a “seasoning”, and as a “dressing”: sunflower or olive oil, sour cream or mayonnaise to taste.
And then the variety of types of salad depends on the additional ingredients that everyone adds at their own discretion.

I'm making kohlrabi salad
- with apple (or pear) and nuts, with sugar and sour cream,
- with cucumbers (or carrots) with salt and olive oil,
- cottage cheese, boiled eggs, salt and sour cream,
— with chicken, prunes and mayonnaise,
- just with salt and sunflower oil.

In any of the above salads, except for sweet ones, greens would probably be appropriate: parsley or dill. You can add finely chopped garlic or garlic sauce to the curd version for piquancy. And since there are a great many variations, each of you will be able to create your own unique recipe to suit your taste! The main thing is not to be afraid to experiment!

Kohlrabi soup and puree soup.

Ingredients: kohlrabi, onions, carrots, potatoes, seasoning, herbs. I don’t write the exact proportion, because it directly depends on the size and quantity of cabbage, the volume of the pan and the consistency of the soup you want to get. For puree soup, initially the soup should be quite thick, that is, you need to pour less water and more cabbage.
The soup is prepared quickly.
1- Place a pan of water on the stove, bring it to a boil and add the potatoes cut into small pieces into it.
2- Shred the kohlrabi on a coarse grater, finely chop the carrots and onions.
3- Place kohlrabi, carrots and onions in a frying pan. Add seasoning and sunflower oil, and simmer it all in a frying pan with the lid closed over low heat for about 10 minutes.
4- Add the contents of the frying pan to the boiling water with almost cooked potatoes. Cook for another 5 minutes.

The soup is ready. Finely chop the greens and add them directly to the plate.
If we want to get kohlrabi puree soup, then we just need to pass the contents of the pan (the resulting soup) through a blender. These soups can be eaten hot or cold. This is what I got!

Prepare delicious and healthy dishes from kohlrabi cabbage, experiment and enjoy your meal!

Kohlrabi is a cruciferous vegetable, like broccoli, cauliflower, Brussels sprouts and other types. It is very popular in Eastern European countries, as it tolerates frost well and is stored in the cellar for a long time. It comes in two types: white and purple. The most tender and juicy small fruits.

Cruciferous vegetables are high in antioxidants and are beneficial in preventing certain types of cancer, including colon cancer.

How to make kohlrabi soup. Recipes

A head of kohlrabi looks more like a radish or turnip. But its aroma is characteristic of cabbage. You can make soup with it, just like with regular white cabbage or other varieties of cabbage. Here are some simple and delicious soup recipes using this cabbage.

Vegetable puree soup with kohlrabi

Ingredients:

• 1 medium carrot
• 1 onion (small)
• 100 grams of celery
• 1 head kohlrabi
• 1 liter of water or broth
• 1 bay leaf
• Thyme (0.5 teaspoon) or parsley

How to make soup

Finely chop the onion.

Grate the carrots.

Peel the celery root and grate it or cut it into small strips.

Add oil to the pan and add all the prepared vegetables. Simmer in a covered pan for 15-20 minutes, stirring occasionally.

When the vegetables are soft, add kohlrabi cut into strips.

Gradually add water, chicken or vegetable broth.

Bring to a boil and cook for 15-20 minutes until tender.

At the very end, add salt and throw in a bay leaf.

Remove from stove. Cool slightly and puree. Pour into a saucepan and bring to a boil.

Remove immediately and add thyme.

When serving, top with cream or sour cream.

Puree soup with kohlrabi

This soup recipe is from Hungarian cuisine and has a mild, creamy flavor.

Ingredients:

• 2 tablespoons butter
• 1 medium onion
• 450 grams kohlrabi
• 2.5 cups vegetable broth (or chicken)
• 2.5 glasses of milk
• Bay leaf, salt to taste

How to make soup

Melt 2 tablespoons butter in a large saucepan with a lid.

Add chopped onion and cook until soft, about 7-10 minutes.

Peel the kohlrabi and cut into strips. When the onion is soft, add kohlrabi.

Fry for a couple more minutes.

Add vegetable broth, milk and bay leaf.

Bring to a boil.

Cover, reduce heat to low and simmer for 25 minutes or until kohlrabi is tender.

Let cool slightly and remove the bay leaf.

Puree with a mixer.

Season to taste with salt and pepper.

Potato soup with kohlrabi

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 2 medium potatoes, diced
• 1 kohlrabi (diced)
• 4 cups vegetable broth
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 250-270 ml skim milk
• 3/4 cup shredded Cheddar cheese

For refueling:

• Greek yogurt
• Grated cheese
• Shredded bacon
• Chopped green onions

How to make soup

Heat a large saucepan over medium heat and add oil.

Once hot, add the onion and sauté for 5 to 7 minutes or until softened. Transfer to a plate.

Add potatoes and kohlrabi to the pan. Pour in the broth. Once boiling, simmer for about 20 minutes or until the vegetables are soft.

Turn off the heat and add the previously fried onions, season with black pepper and salt to taste. Pour in the milk.

Puree in a blender. Pour back into the pan and place on the stove.

Add grated cheese and heat until cheese melts and remove.

Serve with yogurt (or sour cream), green onions and grated cheese.

Soup with kohlrabi leaves

Ingredients:

• 350-400 grams of kohlrabi (including leaves)
• 1 carrot
• 1 onion (small)
• 2 cloves garlic
• 1 liter of water
• 50-70 grams of butter or ghee
• 1 tablespoon butter (or olive) for frying
• 1 tablespoon soy sauce

How to make soup

Trim the leaves and cut them into thin strips. Set aside.

Peel the kohlrabi and carrots. Cut into small pieces or grate.

Fry onion and garlic in oil for 2 - 3 minutes until soft.

Add chopped kohlrabi and carrots, stir and fry a little.

Pour in water and butter. Boil.

Throw in the kohlrabi leaves and cook on low heat for about 15 minutes.

Remove from heat and pour in soy sauce.

Kohlrabi and leek soup

Ingredients:

• 2 tablespoons olive oil
• 1/8 teaspoon crushed red pepper (dried)
• 1/2 teaspoon dried thyme
• 1 cup chopped (white and light green parts only)
• 1 onion, diced
• 1 teaspoon salt
• 1 large or 2 medium potatoes
• 1 large or 2 small heads of kohlrabi
• 4 cups vegetable broth
• 1 bay leaf

How to make soup

Heat olive oil in a large saucepan over medium heat.

Add red pepper, thyme, leeks and onion.

Cook, stirring frequently, until the onion begins to soften and is fragrant, about 5 minutes.

Add broth, salt, potatoes and kohlrabi, cut into cubes or cubes, bay leaf.

Bring to a boil and cook for about 25 minutes.

Cool slightly and puree in a blender.

Pour back into the pan and cook until done.

Sprinkle with herbs before serving. If desired, you can season with sour cream or cream, pour over olive oil.

Kohlrabi and Sweet Potato Soup

Ingredients:

• 1 tablespoon butter
• 1 large onion
• 1 clove of garlic
• 1 large carrot
• 3.5 cups chicken broth (or vegetable)
• 1 glass of water
• 450-500 grams of kohlrabi with leaves
• 1 sweet potato
• 1 tablespoon flour
• 2 tablespoons butter
• 1 tablespoon lemon juice
• Salt and pepper

How to make soup

Heat a frying pan and fry the onion with 1 tablespoon of oil for 1 minute.

Add garlic, passed through a garlic press or finely chopped, and carrots.

Fry everything together for about 5 minutes.

Add 1 cup chicken broth and simmer for 10 minutes.

Cool slightly and grind with a blender.

Pour into a large saucepan.

Trim the leaves from the kohlrabi and cut into cubes or bars.

Peel and cut the sweet potatoes.

Bring water to a boil and blanch the leaves. Drain, cool and cut.

Add the remaining broth, sweet potato and kohlrabi to the pureed vegetables.

Place on the stove and cook until tender, about 15 minutes.

In a small saucepan or frying pan, heat 2 tablespoons of oil and fry the flour for 2 minutes.

Gradually pour in the broth from the soup, stirring well. Bring to a boil and simmer for a few minutes.

Pour into soup. Add chopped leaves and cook for 5 minutes.

Season with lemon juice, salt and pepper.

Carrot soup with kohlrabi

Ingredients:

• 3 carrots
• 1 kohlrabi
• 1 medium onion
• 0.5 cups low-fat cream cheese (or yogurt)
• 2 cups vegetable broth
• 1 tablespoon oil
• 1 handful of parsley (chopped)
• Salt and pepper

A little grated ginger root, if desired

How to make soup

Chop the onion and fry it in oil.

Peel the carrots and kohlrabi. Cut into cubes or strips.

Add them to the onion and fry.

Pour in the broth and cook over medium heat for 15 minutes.

Add cheese, season with salt and pepper, sprinkle with parsley.

If you wish, you can puree the soup or simply mash the vegetables with a masher.

These recipes for kohlrabi cabbage soup are very simple and low-calorie and are suitable for those who watch their figure, their weight and adhere to a healthy diet.

Kohlrabi has a large amount of nutrients, in particular it contains a lot of vitamin C, as well as vitamins such as B2, B, PP and A. This vegetable contains a lot of mineral salts, potassium, calcium, magnesium, phosphorus, iron and cobalt. This cabbage contains a lot of enzymes, vegetable proteins and carbohydrates.

This composition helps this vegetable have beneficial properties against numerous infectious diseases. If you regularly eat kohlrabi, you can easily normalize the metabolism in your body, which is why it is advised to include it in your diet not only for those who want to lose weight, but also for those who want to consolidate the results of losing weight for a long time.

Thanks to the rich content of vitamin B in kohlrabi, the functioning of the nervous system improves, and to improve kidney function and get rid of disorders in the kidneys, gall bladder and liver, kohlrabi helps remove excess fluid from the body. As a result of numerous studies, scientists have proven that consuming kohlrabi is necessary in cases to prevent colon and rectal cancer. And the sulfur-containing substances that make up this cabbage will help you prevent the occurrence of these diseases.

In ancient times, thanks to a decoction of the fruits and roots of kohlrabi, doctors treated patients with pulmonary tuberculosis and asthma. And due to the fact that kohlrabi is very well digested, it will not cause flatulence, unlike most of its relatives. That is why this vegetable is considered ideal for dietary nutrition.

Kohlrabi salad recipe.

Salad No. 1

To prepare the salad, we take two hundred grams of fresh kohlrabi fruits, one large carrot, two medium fresh cucumbers, two large spoons of vegetable oil, a little lemon juice, sugar, ground black pepper, salt, parsley and dill. Now we proceed to the actual preparation of the salad - we clean the kohlrabi, grate it on a coarse grater, or even better, grate it to prepare Korean carrots. We clean and grate the carrots on the same grater. Peel the cucumber and cut it into thin strips. Chop the greens and mix all the ingredients of the salad, add sugar and salt to your taste, a little vegetable oil and lemon juice, a little pepper and mix everything thoroughly.

Salad No. 2

Now let's get started with the recipe for apple and kohlrabi salad. For this we need one or two pieces of kohlrabi, one fresh apple, one pickled cucumber, a couple of large spoons of lemon juice, half a glass of mayonnaise or sour cream, two large spoons of chopped parsley, salt. This is how we prepare the salad: clean the kohlrabi, cut the kohlrabi into strips. Cut the cucumber and apple in the same way. Now prepare the sour cream dressing - add salt, chopped herbs, and lemon juice to the sour cream. Mix all the salad ingredients and add dressing to them. Decorate the prepared salad with whole sprigs of parsley.

Kohlrabi puree soup.

Now let's make puree soup from kohlrabi. To prepare it we will need the following products - one head (about one hundred and twenty grams) of onion, five heads of kohlrabi cabbage (about seven hundred grams), three potatoes (about three hundred grams), one hundred and fifty grams of radishes, two bunches of parsley (about two hundred grams ), one hundred and fifty grams of thirty-five percent cream, a liter of two hundred milliliters of water, two large spoons of vegetable (preferably olive) oil, a little ground pepper and salt.

We now proceed to the actual preparation of kohlrabi puree soup. We clean the onion, rinse it with water and chop it into small cubes. We clean the kohlrabi cabbage and potatoes, rinse them under cold water, and then cut them into thin semicircles.

Now take a pan, heat our olive oil in it and sauté the chopped onion in the heated oil until golden brown. Add potatoes, kohlrabi to the onion and now pour in water. Bring the resulting mass to a boil, then season with salt and pepper, cover the soup with a lid and simmer for thirty to thirty-five minutes.

Now it’s the parsley’s turn—we rinse it under running cold water, dry it, and set aside a few sprigs for decoration. We tear off the leaves of the remaining parsley and chop them coarsely (the branches can be used for other needs, because they are not used in the soup). Now add the resulting greens to the soup. Pour the entire soup into a blender and blend until pureed.

After this, beat the cream a little with a mixer or using a blender, add it to our soup and beat all the ingredients together with a blender again. Take a radish, wash it thoroughly and cut it into thin strips.

The prepared soup should be served immediately after preparation, while it is still warm, garnished with whole sprigs of parsley and chopped radishes.

We advise you to prepare this soup for your family at least once a week, because it is very rich in vitamins and minerals that will enrich your body with everything it needs. And in addition to taste pleasure, you will also get aesthetic pleasure from this soup, because it looks very beautiful.