Recipe for a delicious stew with meatballs
- 1 head of kohlrabi
- 25 dkg Potatoes
- 30 dkg Carrots
- 8 ounces of wine
- 30 dkg frozen green peas salt
- ground black pepper
- 3 tbsp Flour
- 400 ml Tea
- little Sugar
- 1 tbsp Oil
- 1 head Red Onion
- 1 bun
- 50 ml Tea
- 35 dkg minced pork
- 1 egg
- 1 clove Garlic
- 1 teaspoon sweet paprika
- Only
- ground black pepper
- Breadcrumbs
- 400 ml oil for frying 6
- To prepare the stew, clean the kohlrabi, potatoes and carrots and cut them into small cubes. Melt about 3 tablespoons of butter in a large saucepan. First add the kohlrabi and potato cubes, mix, then add enough water to cover them. Start simmering under the lid. When you can insert a fork into the vegetables, add the carrots, and finally, when all the vegetables have softened, add the green peas. In the meantime, season with salt and pepper, and if necessary, add a little more water to the saucepan.
- Melt the remaining butter in a pan. Sift in the flour, mix until smooth, and add salt. Then pour in the milk, heat while stirring continuously, and cook until medium thick. Add to the vegetable stock, stir to combine, and cook for a few more minutes. You can also add a little sugar if you like.
- Meanwhile, for the meatballs, clean the red onion and chop it finely. Heat the oil in a pan and sauté the onion until translucent, then set aside to cool. Tear the bread into pieces, soak in the milk, and squeeze out the excess liquid.
- Put the minced meat in a mixing bowl, add the onion, the bread roll, the egg, the peeled and crushed garlic, the paprika, and salt and pepper. Mix it with a few tablespoons of breadcrumbs and form meatballs. Roll the balls in the breadcrumbs. Heat the oil in a large saucepan over medium heat and fry the meatballs until golden brown. Remove to a paper towel.
- Serve the vegetable soup with the meatballs!
To prepare the stew, clean the kohlrabi, potatoes and carrots and cut them into small cubes. Melt about 3 tablespoons of butter in a large saucepan. First add the kohlrabi and potato cubes, mix, then add enough water to cover them. Start simmering under the lid. When you can insert a fork into the vegetables, add the carrots, and finally, when all the vegetables have softened, add the green peas. In the meantime, season with salt and pepper, and if necessary, add a little more water to the saucepan.
Melt the remaining butter in a pan. Sift in the flour, mix until smooth, and add salt. Then pour in the milk, heat while stirring continuously, and cook until medium thick. Add to the vegetable stock, stir to combine, and cook for a few more minutes. You can also add a little sugar if you like.
Meanwhile, for the meatballs, clean the red onion and chop it finely. Heat the oil in a pan and sauté the onion until translucent, then set aside to cool. Tear the bread into pieces, soak in the milk, and squeeze out the excess liquid.
Put the minced meat in a mixing bowl, add the onion, the bread roll, the egg, the peeled and crushed garlic, the paprika, and salt and pepper. Mix it with a few tablespoons of breadcrumbs and form meatballs. Roll the balls in the breadcrumbs. Heat the oil in a large saucepan over medium heat and fry the meatballs until golden brown. Remove to a paper towel.
Serve the vegetable soup with the meatballs!
