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Kohlrabi Soup with Anise Flavor


Delicate, spring soup which is my rendition of the traditional Silesian soup called oberiba. Both recipes differ a lot, so this one shouldn't be named as Silesians did.













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium


800 millilitres water
3 each chicken wings
50 grams fennel fronds
stems, chopped
50 grams leeks
green leaves, chopped
1 each allspice
200 grams kohlrabi
peeled, diced
30 grams kohlrabi
leaves, shredded finely
1 each potatoes
peeled, diced
50 grams carrots
scraped or just well rinsed, sliced
20 grams parsnips
scraped or just well rinsed, sliced
30 grams celeriac root
peeled, sliced
1 each scallions, spring or green onions
chopped finely
½ cup dill weed
chopped finely
1 each lovage
fresh sprig
1 x salt and black pepper


1 - Cook chicken stock in a pressure cooker for 10 minutes (water, wings, fennel stems, leek leaves, allspice, ½ teaspoon of salt). Prepare the rest of ingredients. Discard the oldest kohlrabi leaves. 2 - When the steam is reduced, remove all items and transfer the stock to a pot excluding scums. 3 - Bring the stock to boil, add all ingredients but kohlrabi leaves, and simmer for 10 minutes. Save some dill for garnish. 4 - In the meantime blanch kohlrabi leaves for 1 minute, then rinse them under cold water. This should make them soft, greener, and less bitter. Add leaves to the soup in the last minute of cooking. If leaves are not soft, then cook for 2 to 3 minutes longer. This shouldn't happen anyway. 5 - Garnish with dill leaves. You may add some minced chicken flesh.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 363g (12.8 oz)
Amount per Serving
Calories 702% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 30mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 63% Vitamin C 15%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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