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Alabaş Çorbası | Turkish Kohlrabi Soup
(0)
40 min
Under an hour
Knuspr-Küche
Eine wärmende, samtige türkische Kohlrabisuppe mit feiner Kreuzkümmelnote, gekrönt von zischend heißer Minz-Chili-Butter und frischer Zitrone. Ein herrlich aromatischer Herbstklassiker aus Anatolien!
Ingredients
Preparation method
Preparation & sweating
Peel the kohlrabi, remove any woody parts, and cut into cubes of about 1.5 cm. Peel the potatoes as well and cut into evenly sized cubes. Peel and finely chop the onion and garlic cloves.
Heat the olive oil in a large soup pot over medium heat. Gently sauté the chopped onion and garlic for about 3 minutes until translucent. Add the ground cumin and toast for 30 seconds until aromatic.
Cooking & blending
Add the diced kohlrabi and potatoes to the pot, sauté briefly with the spices while stirring, then pour in the hot vegetable broth. Season with fine table salt and ground black pepper.
Chef's tip
For extra creaminess and a mild, tangy freshness, a spoonful of creamy Turkish yogurt can be added to the soup before serving.
Warm Turkish flatbread (pide) or crisp toasted sesame bread pairs perfectly with this.
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