DIABETIC

Light Kohlrabi Soup

Soups | Russian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Light kohlrabi soup

Ingredients

Kohlrabi - 1 piece
Carrot - 1 piece
Onion - 1 piece
Celery stalk - 1 stalk
Tomato - 1 piece
Green Bell Pepper - 1 piece
Potatoes - 4 pieces
Chicken breast - 4 pieces
Salt - to taste
Bay leaf - 1 piece
Water - 2 qt
Olive Oil - 4 tablespoons
White Part of Leek - ½ piece
Ground Black Pepper - to taste
Spices - to taste

Step by Step guide

Step 1

Start by boiling the broth: wash the chicken breasts, cover with water, and place on the heat. ALTERNATIVE: during fasting, skip this step – just boil the water.

Step 2

Peel and grate 1 medium-sized kohlrabi using a coarse grater (with long strokes).

Step 3

When the broth starts to foam, skim off the foam and continue to boil. Add salt, pepper, herb spices, grated kohlrabi, and cook for half an hour.

Step 4

Place a skillet over medium heat. Add the oil.

Step 5

Grate the carrot on a coarse grater and add it to the skillet. Finely chop the celery and bell pepper – and add them to the skillet. Finely chop the onion – and add it to the skillet. Sauté until nearly cooked (about 15 minutes). 3-4 minutes before the end, add the diced tomato.

Step 6

Remove the meat from the broth and add the sautéed vegetables to it. Slice half of the white part of a relatively large leek into rings and add it to the broth. Peel 4 medium potatoes, wash them, cut into very thin 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.

Step 7

After half an hour, add the finely chopped chicken to the soup, bring to a boil, turn off the heat, and let it sit for 2-3 hours (the longer it sits, the tastier it will be!).