Steckrübensuppe, auch Kohlrübeneintopf genannt, ist ein traditionelles Gericht der deutschen Küche. Die Suppe wird aus Steckrüben, Karotten und Kartoffeln zubereitet und mit Sahne und Gewürzen abgeschmeckt. Dabei entfaltet sich ein köstlicher Geschmack, der die Sinne verwöhnt und Körper und Seele wärmt. Das Gericht ist besonders in den kalten Monaten sehr beliebt und eignet sich perfekt als wärmendes Mittagessen oder Abendessen.

Steckrübensuppe, auch Kohlrübeneintopf genannt

The winter months call for hearty and warm soups that can help you stay cozy and satisfied. And what’s better than cooking up a delicious winter stew in your kitchen on a cold day? Hallo und willkommen bei Mutti in der Küche! Today, we will be making a delightful winter stew that is hearty, healthy and nourishing. We will be using Kohlrabi or Steckrübe as the starring vegetable in our stew.

Kohlrabi or Steckrübe is a root vegetable that is packed with vitamins and minerals, making it a perfect addition to a winter recipe. Along with this, we will need one large or two small onions, 700 to 800 grams of potatoes, butter or clarified butter for frying, salt, pepper, caraway seeds, nutmeg and a small dash of sugar. We will also be using beef broth or Rinderbrühe, one liter of it. If you are wondering how to make beef broth, check out the link in the info card.

Let’s begin by peeling the Kohlrabi or Steckrübe. Be generous while peeling as the skin can be a little tough at times. Also, make sure to remove any woody parts as this can give your stew an unpleasant taste. Cut the Kohlrabi or Steckrübe into cubes and keep them aside. Peel and dice the onions.

Turn on the heat and melt the butter in a stew pot. Add the onions and the cubed Kohlrabi or Steckrübe and sauté it until the onions become translucent. Add the beef broth and let it simmer for 30 minutes. Meanwhile, peel and dice the potatoes and carrots. Once the full 30 minutes have passed, add the diced potatoes and carrots and let it cook for another 30 minutes.

After another 30 minutes, add a dash of salt, pepper, caraway seeds, nutmeg, and a small pinch of sugar. Taste it and adjust the seasoning accordingly. Remove the caraway seeds.

Finally, add the cooked beef and let it cook for 5 more minutes. The stew should now be thick and flavorful. Garnish with fresh parsley and serve it hot with a slice of bread.

This winter stew is perfect for a chilly day, and the Kohlrabi or Steckrübe adds a unique and delicious flavor. It is also highly nutritious, making it an excellent choice for a winter meal idea. So, head into your kitchen and give this recipe a try!
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