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Soup & Stew
Eastern European
8 servings
1 hour
45 minutes
3 pounds chicken, cut up
2 pounds Kohlrabi
1 pound organic carrots
4 cups leeks, washed and chopped
4 tablespoons butter
4 cups organic yellow onion, sliced
1 cup organic tomatoes, peeled, seeded, and chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon cinnamon
1 teaspoon cilantro, chopped
1 quart chicken broth
7 sprigs organic parsley
Wash and dry chicken. Remove fat. Cut into 8 serving pieces.
Peel and trim kohlrabi and separate leaves. Cut kohlrabi bulbs in half if small/if large, cut into 1 inch pieces.
Wash and remove the ribs from the leaves. Cut leaves into ½ inch strips.
Peel carrots and cut diagonally into ½ inch pieces.
Heat butter in a large saucepan. Sauté onions, leeks, tomatoes, salt, and seasonings for 5 minutes.
Add the chicken and cook for another 4 minutes.
Add the chicken broth and parsley.
Bring broth to a boil, reduce heat, cover, and simmer for 15 minutes.
Add carrots, cover, and simmer for 10 minutes.
Add kohlrabi leaves and simmer, uncovered, for 10 minutes. Serve.
