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Karalábéleves |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Posted: 11 May 2012 at 17:34 |
I notice all the markets have some good looking kohlrabi. So now is the time to make this great spring soup. This version comes from Paula Bennett and Velma Clark's The Art of Hungarian Cooking:
Karalábéleves
(kohlrabi soup)
1 small chicken, cut up
4 young kohlrabi
1 1/4 tsp salt
2 tbls chopped parsley
4 tbls butter or lard
3 tbls flour
2 egg yolks
1/2 cup cream
Cook the chicken in simmering salted water to cover for 30 minutes.
Peel the kohlrabi and cut into fine strips. Add to the chicken with the salt and continue cooking until chicken and kohlrabi are tender. Wilt the parsley in the fat; add the flour and blend. Stir in a cup of the soup and continue stirring and cooking until thick and smooth. Thin with the remaining soup.
Remove the chicken from the bones and cut into bite-sized pieces. Return to the soup and heat to boiling. Mix the egg yolks with the cream and stir into the hot soup. Serve at once.
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But we hae meat and we can eat
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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i saw this and gotta say, i wish the forum software had a "like button," because that looks like some really nice old-world eating. my wife loves kohlrabi; it brings back memories of her grandmother. i'll be making this before too long!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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It's easy to grow, Ron. I'd give some thought to it as a fall crop as a nice surprise for the lovely and vivacious Mrs Tas.
You know there are purple ones as well as green?
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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i didn't know that - i'll have to see what we can get around here. normally we get them from the local hutterites, and they are green.
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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I totally forgot about this type of soup! Thanks for reminding me.
I can remember eating something like it when I was a kid at my Grandmas table. I'm sure it had sour cream and a little paprika in it. Like most things... and it was just a way she made it her own. They used to grow a lot of Kohlrabi back in the day. I ate a lot of those things raw. |
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Hungry
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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We eat a lot of raw kohlrabi, Rod, often slicing it and using the slices like crackers.
It also makes an incredible slaw.
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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I'll bet it would be good in coleslaw. Never thought of using it like a cracker but sounds like a good idea too. My Grandparents made fermented pickles with them too, with carrots and radishes and a few of those blistering wax peppers in there.
Kohlrabi might be one of those under-utilized vegetables like parsnips. |
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Hungry
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Rod, I don't think there's any question that you're right about it being under-utilized. Most people don't even know what it is when they see it in the market, let alone how to use it. In fact, half the time we have to tell the check-out person what it is.
I'll bet it would be good in coleslaw
Not in coleslaw. The actual main ingredient. While we in America tend to associale slaw with cabbage, any of the cole crops (i.e., cabbage, broccoli, kohlrabi, etc.) can be used. That's why it's called cole slaw.
With kohlrabi there's even a variety called Gigante that was developed specifically for that purpose.
So try grating the kohlrabi and using it instead of cabbage for your next coleslaw. Or try this, one of my own recipes:
Brook's Kohlrabi Slaw
3 tangerines
3 medium kohlrabi
1 poblano pepper
1 red bell pepper
2 tbls Sherry vinegar
2 tbls blood orange vinegar
1 inch fresh giner root, finely diced
1 garlic clove, crushed
Pinch each cinnamon & nutmeg
Salt & pepper to taste
1 tsp honey
1/4 cup olive oil
Cut tangerines into supremes. Squeeze remaining cores to recover juice, reserving 1/2 cup.
Cut kohlrabi, poblano, and red pepper into fine jullienne. Combine in a mixing bowl.
In a saucepan combine the reserved juice, the vinegars, ginger, garlic, cinnamon, nutmeg, salt and pepper. Reduce by half. Strain out the solids and discard. Combine the liquid with the honey and whisk in the oil.
Mix the vinaigrette with the veggies, tossing well to coat. Fold in the supremes, combining them evenly through the slaw. Chill before serving.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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I love it sliced thin and sprinkled with lemon pepper.
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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i love the simplicity of this soup just i have to work out the amount of water. we love sliced kohlrabies with salt next to a meal.
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Ahron
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Ahron, you use enough water to cover the chicken while it poaches. Doesn't sound like a lot, I know. But, in fact, you'll wind up not using all of it---unless you want a very thin soup.
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ChrisFlanders
Chef's Apprentice Joined: 01 March 2012 Location: Flanders Status: Offline Points: 343 |
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I like that soup recipe too! Kohlrabi have been out of the picture in my country for a long time. They seem to be back with the revival of the "forgotten vegetables" that is going on.
Kohlrabi now pops up in many recipes. Believe it or not, I have never eaten kohlrabi! Time to explore..
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Just watch the sizes as you experiment, Chris. Larger ones---more than, say, 3" in diameter---can turn woody.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Ahron, to help out with water quantities and other ingredients, the Foods of the World's The Cooking of Vienna's Empire (thanks Ron), has a slightly different recipe. Procedures are about the same, so I shouldn't have to type them. But here are the ingredients:
A 3-pound frying chicken
2 medium sized whole peeled onions (about 1/2 lb)
8 cups water or chicken stock or water and chicken stock combined
2 cups kohlrabies diced into 1/2-inch cubes (about 4 medium sized kohlrabies)
2 dtablespoons butter
2 tablespoons flour
Salt
2 tablespoons finely chopped parsley
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Made it tonight!!!! I had 3 bowls Wife & kids weren't impressed I guess they were expecting something different.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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i get the same reaction from the family sometimes, darko ~ all that work, and then they're not so impressed. but then again, now and then, i make something they like and even request again!
congratulations for trying something new, though!!
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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I know how you feel. I love trying new things, but the family isn't as adventurous as I am. Nonetheless, I'll keep trying.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Well Darko, at least one of you liked it.
Did the family members offer any reasons why they didn't care for it? Or just a generic, "it's ok...."?
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Well, my one son said it smells like weeds. He's not an admirer of cole crops. My wife I think was expecting something different. She was expecting more of a traditional chicken soup. I think it may have been one of those "wrong time" moments.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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As Book mentioned above, this recipe in slightly different form is offered by Time/Life's Foods of the World - The Cooking of Vienna's Empire (1968). I was going to make it this weekend, but there is no kohlrabi to be found locally until next year, it seems.
Since I have it right here in front of me, here's the recipe:
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