Zeleninova Polievka s Haluskami
It is not so old that kohlrabi started to be available in Turkey. Since it is not a very rooted vegetable, its usage area is also limited. It is mostly used in making salads or consumed simply by squeezing lemon on top.
There are two kohlrabi recipes that I have shared so far. Both are salad recipes. One is kohlrabi carrot salad and the other is kohlrabi yoghurt salad. Although both are very delicious salads, it cannot be said that they are recipes in which kohlrabi is used very effectively. That's why I was excited when I came across the zeleninova polievka s haluskami recipe.
I knew that kohlrabi could be cooked, but I had never cooked it before. I added this opportunity to my list of things to try and tried it at the first opportunity. It was a much tastier soup than I expected. I wasn't expecting anything bad anyway but I had imagined a more medial flavor. It was a really delicious soup beyond my imagination. Moreover, it is nutritious and filling.
Zeleninova polievka s haluskami means vegetable soup with haluskami. Haluskami is one of the types of cooked dough (maybe it can also be called pasta or ravioli) which is translated into English as dumpling, which is common in Balkan countries. Another example of this cooked dough is the Polish dish Kartoflane Kluski, which I am planning to share soon. Its closest relative from Italian cuisine is gnocchi.
Haluskami is prepared by mixing eggs, semolina and flour. A dough that is not very runny but cannot be shaped by hand is dropped into the soup piece by piece with a teaspoon. The dough that enters the boiling soup water immediately solidifies and cooks.
The soup is not a thick soup like the soups in Turkish cuisine, its water is clear. But that doesn't mean it isn't delicious. It has an amazing taste. Although the vegetables used in the soup vary according to availability, the ones written in this recipe are usually used. Only occasionally can cauliflower be added. You can also diversify them according to the ingredients you have and your taste.
Enjoy the recipe...
- 1 onion,
- 1 kohlrabi,
- 1 carrot,
- 1 potato,
- 1 cup of fresh peas,
- 4 tablespoons of olive oil,
- 5 cups of water,
- Black pepper.
For the Dumplings;
- 1 egg,
- 4 tablespoons of semolina,
- 1 teaspoon of flour,
- A pinch of chopped parsley.
- Chop the onion and stir fry it in the heated olive oil until soft,
- Cut the kohlrabi, potatoes and carrots into thin pieces or cubes, add them to the onion and stir-fry for a few minutes,
- Add the peas and mix,
- Add the water, mix and close the lid and cook on low heat until the vegetables are soft,
- For the dumplings, beat eggs, semolina, salt and parsley in a bowl,
- Add the flour and mix,
- Take small pieces of the mixture with the tip of a teaspoon and push them with another teaspoon and drop them into the soup,
- After all the dough is finished, mix the soup and let it simmer for five minutes,
- Add salt and pepper and remove from heat.
Enjoy your meal...