I have made this kohlrabi soup with "mucenici" several times during fasting periods or when I want something quick and light. I usually prepare it when I find tender kohlrabi, and the "mucenici" pasta is always available in my pantry. I love that it's a clear soup, slightly tangy, with simple vegetables and a nice texture from the "mucenici". I even use the young kohlrabi leaves – they add flavor and don’t go to waste.
Quick Info
Total Time: 50-60 minutes
Servings: 6
Difficulty: easy
Ingredients
250 g dried "mucenici" (8-shaped pasta)
2 medium kohlrabi with leaves (approximately 350-400 g)
1 large carrot
1 yellow onion
2 ripe tomatoes (or 150 ml tomato juice)
1 celery stalk or a slice of celery root
50 ml oil (sunflower or canola)
salt to taste
freshly ground black pepper
juice of one medium lemon (or to taste)
fresh thyme (or dried, a sprig)
3 l water
Preparation Method
1. Clean and wash all the vegetables. Chop the onion finely, and dice the carrot and celery into small cubes. Peel (optional) and dice the tomatoes. Peel the kohlrabi well – it’s more fibrous on the outside – then cut it into 1.5-2 cm cubes. Wash the young kohlrabi leaves and chop them roughly.
2. Bring 3 liters of water to a boil in a large pot, add salt and oil.
3. When the water starts to boil, add the onion, carrot, and celery. Let it simmer on low heat, covered, for 15-20 minutes or until the carrot softens.
4. Add the kohlrabi cubes and chopped leaves. If the kohlrabi is young, it doesn’t need to cook long. Boil for 8-10 minutes, just until tender but still slightly crunchy.
5. Add the diced tomatoes (or tomato juice) and the sprig of thyme. Stir gently. Let it simmer for another 5 minutes.
6. When all the vegetables are nearly cooked, add the dried "mucenici" directly to the soup. Stir to prevent sticking. Boil for another 7-8 minutes or according to the instructions on the "mucenici" package.
7. Once the "mucenici" are cooked, turn off the heat. Add the lemon juice, fresh pepper, and check for salt. Remove the thyme sprig if you used a whole one.
8. Taste and adjust the acidity and seasoning. Let the soup rest for 10 minutes with the lid on before serving.
Why I Make This Recipe Often
Kohlrabi and "mucenici" soup is quick and doesn’t require constant attention. The ingredients are inexpensive and readily available, and the taste is fresh and balanced. It keeps well and doesn’t become heavy or bland after a day in the fridge. The "mucenici" don’t turn mushy; they hold their shape, which matters when reheating.
Tips and Variations
Tips
- If you find small, tender kohlrabi, use the stems and young leaves as well. Don’t throw them away; they cook quickly and add good flavor.
- For a clearer soup, avoid stirring too much after adding the "mucenici".
- You can adjust the tanginess with more lemon or, alternatively, a bit of borscht, if you have it on hand.
Substitutions
- You can use any small pasta if you don’t have "mucenici": orzo, stars, letters.
- Use celery root instead of celery stalk. If you don’t have either, it’s fine to skip it.
- Olive oil works, but it slightly changes the flavor profile.
Variations
- For a thicker soup, add more "mucenici" (up to 300 g), but they might absorb more liquid when stored.
- If it’s not a fasting period, you can add a spoonful of sour cream to the bowl at the end. It adds richness and a rounder flavor.
- You can skip the tomatoes entirely or add a bit of tomato paste if you want a more intense color.
Serving Ideas
- Serve hot, garnished with chopped herbs (parsley, lovage, or even dill if you prefer).
- You can drizzle a few drops of olive oil upon serving if desired.
- It pairs well with hot peppers for those who like it spicy.
Frequently Asked Questions
How long do cooked "mucenici" stay firm in the soup without getting too soft?
If you don’t boil too long after adding them, the "mucenici" will remain firm even after cooling. When reheating, they absorb some liquid but won’t turn mushy, especially if added at the end.
Can I use just the kohlrabi leaves if I don’t have the whole vegetable?
Yes, the young kohlrabi leaves can be added to the soup as is, but the soup won’t have the same substance as with the kohlrabi bulb.
Is the soup okay without tomatoes?
Yes. The tomatoes only add a bit of acidity and color. You can skip them without any issues or replace them with a few drops of vinegar or a bit of borscht.
Can I use something other than lemon to add acidity?
You can use borscht, white wine vinegar, or even a bit of sour cherry juice, depending on your preference.
Nutritional Values
One serving (approximately 400 ml) has around 120-150 kcal. Protein: 3-4 g. Carbohydrates: 23-25 g. Fats: 4-5 g. It’s a low-calorie soup with plenty of carbohydrates from the pasta and vegetables, without cholesterol. If you add sour cream, it adds an additional 30-40 kcal per serving.
Storage and Reheating
The soup can be stored in the refrigerator in a covered container for 2-3 days. When reheating, add half a cup of water if the liquid has reduced or the "mucenici" have swollen. Do not boil again; just heat until it reaches boiling point. It can be frozen, but the pasta changes texture after thawing, so it’s better to keep it in the fridge.
Quick Info
Total Time: 50-60 minutes
Servings: 6
Difficulty: easy
Ingredients
250 g dried "mucenici" (8-shaped pasta)
2 medium kohlrabi with leaves (approximately 350-400 g)
1 large carrot
1 yellow onion
2 ripe tomatoes (or 150 ml tomato juice)
1 celery stalk or a slice of celery root
50 ml oil (sunflower or canola)
salt to taste
freshly ground black pepper
juice of one medium lemon (or to taste)
fresh thyme (or dried, a sprig)
3 l water
Preparation Method
1. Clean and wash all the vegetables. Chop the onion finely, and dice the carrot and celery into small cubes. Peel (optional) and dice the tomatoes. Peel the kohlrabi well – it’s more fibrous on the outside – then cut it into 1.5-2 cm cubes. Wash the young kohlrabi leaves and chop them roughly.
2. Bring 3 liters of water to a boil in a large pot, add salt and oil.
3. When the water starts to boil, add the onion, carrot, and celery. Let it simmer on low heat, covered, for 15-20 minutes or until the carrot softens.
4. Add the kohlrabi cubes and chopped leaves. If the kohlrabi is young, it doesn’t need to cook long. Boil for 8-10 minutes, just until tender but still slightly crunchy.
5. Add the diced tomatoes (or tomato juice) and the sprig of thyme. Stir gently. Let it simmer for another 5 minutes.
6. When all the vegetables are nearly cooked, add the dried "mucenici" directly to the soup. Stir to prevent sticking. Boil for another 7-8 minutes or according to the instructions on the "mucenici" package.
7. Once the "mucenici" are cooked, turn off the heat. Add the lemon juice, fresh pepper, and check for salt. Remove the thyme sprig if you used a whole one.
8. Taste and adjust the acidity and seasoning. Let the soup rest for 10 minutes with the lid on before serving.
Why I Make This Recipe Often
Kohlrabi and "mucenici" soup is quick and doesn’t require constant attention. The ingredients are inexpensive and readily available, and the taste is fresh and balanced. It keeps well and doesn’t become heavy or bland after a day in the fridge. The "mucenici" don’t turn mushy; they hold their shape, which matters when reheating.
Tips and Variations
Tips
- If you find small, tender kohlrabi, use the stems and young leaves as well. Don’t throw them away; they cook quickly and add good flavor.
- For a clearer soup, avoid stirring too much after adding the "mucenici".
- You can adjust the tanginess with more lemon or, alternatively, a bit of borscht, if you have it on hand.
Substitutions
- You can use any small pasta if you don’t have "mucenici": orzo, stars, letters.
- Use celery root instead of celery stalk. If you don’t have either, it’s fine to skip it.
- Olive oil works, but it slightly changes the flavor profile.
Variations
- For a thicker soup, add more "mucenici" (up to 300 g), but they might absorb more liquid when stored.
- If it’s not a fasting period, you can add a spoonful of sour cream to the bowl at the end. It adds richness and a rounder flavor.
- You can skip the tomatoes entirely or add a bit of tomato paste if you want a more intense color.
Serving Ideas
- Serve hot, garnished with chopped herbs (parsley, lovage, or even dill if you prefer).
- You can drizzle a few drops of olive oil upon serving if desired.
- It pairs well with hot peppers for those who like it spicy.
Frequently Asked Questions
How long do cooked "mucenici" stay firm in the soup without getting too soft?
If you don’t boil too long after adding them, the "mucenici" will remain firm even after cooling. When reheating, they absorb some liquid but won’t turn mushy, especially if added at the end.
Can I use just the kohlrabi leaves if I don’t have the whole vegetable?
Yes, the young kohlrabi leaves can be added to the soup as is, but the soup won’t have the same substance as with the kohlrabi bulb.
Is the soup okay without tomatoes?
Yes. The tomatoes only add a bit of acidity and color. You can skip them without any issues or replace them with a few drops of vinegar or a bit of borscht.
Can I use something other than lemon to add acidity?
You can use borscht, white wine vinegar, or even a bit of sour cherry juice, depending on your preference.
Nutritional Values
One serving (approximately 400 ml) has around 120-150 kcal. Protein: 3-4 g. Carbohydrates: 23-25 g. Fats: 4-5 g. It’s a low-calorie soup with plenty of carbohydrates from the pasta and vegetables, without cholesterol. If you add sour cream, it adds an additional 30-40 kcal per serving.
Storage and Reheating
The soup can be stored in the refrigerator in a covered container for 2-3 days. When reheating, add half a cup of water if the liquid has reduced or the "mucenici" have swollen. Do not boil again; just heat until it reaches boiling point. It can be frozen, but the pasta changes texture after thawing, so it’s better to keep it in the fridge.