Kohlrabi Soup

Steps

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1. 1
   Peel the kohlrabi generously to remove the outer skin and fibrous stem sections, then slice into approximately 1 cm thick slices.
   ▶ ≈1:28
2. 2
   Heat 1100 ml water until boiling, add the kohlrabi slices, 1 tsp salt, and 0.5 tbsp hazelnut oil. Cover and simmer on medium heat until kohlrabi becomes very tender.
   ▶ ≈2:34
3. 3
   Remove the shrimp shells, then gently mix the shrimp with 1/3 tsp salt and a little water, massaging to clean out the heads. Rinse thoroughly. Refrigerate or freeze until ready to cook.
   ▶ ≈3:37
4. 4
   Pierce the kohlrabi with the spatula to confirm it is very soft. If the liquid has reduced significantly, add approximately 100 ml of hot water.
   ▶ ≈4:42
5. 5
   Add the fish balls first (whole or halved as preferred), then add the prepared shrimp. The shrimp will turn pink and cook through quickly.
   ▶ ≈6:09
6. 6
   Taste and adjust seasoning by adding another 1 tsp salt. Garnish with cilantro if desired, then remove from heat and serve.
   ▶ ≈6:35