Turnip Stew/Steckrübensuppe

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Turnip Stew/Steckrübensuppe

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Adjust Servings:
1 large turnip or kohlrabi
2 tbsp Butter
1/4 tsp Kosher Salt
1 cup Beef Broth
black pepper optional
2 tbsp corn starch optional
  • 30 min
  • Serves 2
  • Medium




This is one of the most simple dishes in German cuisine, and yet, every “Oma” has her own recipe. This heart stew made from kohlrabi is mainly consumed in winter and fall when the turnip family is harvested. This soup is hearty, healthy (turnips are high in Vitamin C!) and most importantly, it is delicious and your whole family will enjoy it!


  1. Peel and cut your turnip or kohlrabi into small pieces or cubes. Put them in a pot of boiling water and cook for 5-10 minutes or until tender.
  2. Drain water. Add beef broth, butter, and salt. Bring to a boil then reduce heat to simmer for around 10 minutes or until soft.
  3. Serve as is or drain the liquid.
  4. To make this in the style of a traditional winter German turnip stew (the modern descendant of this recipe), add a thickener such as cornstarch or potato starch. Approximately 1-2 tablespoons should satisfy.

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