Kohlrabi Stew

For the kohlrabi stew, bring coarsely chopped soup vegetables to a boil with bay leaves, ox bone, peppercorns, water, and soup seasoning; cook over medium heat for about 2 1/2 hrs.

For the semolina dumplings, boil milk with salt and butter, sprinkle in semolina and stir until the amount comes off the bottom of the pot as dumplings. Remove the pot from the heat, let it cool slightly, then fold in the egg, season with salt, nutmeg seasoning and pepper.

Wash the kohlrabi (put the tender green aside), peel and chop into small cubes. Pour soup through a sieve, cook kohlrabi in soup for 10 minutes.

Use 2 teaspoons to make dumplings from the semolina mixture and let them soak in boiling salted water for about 10 minutes.

Remove meat from bones, remove sinews and fat and dice. Add meat, peas and dumplings to soup and let it get hot.

Before serving, sprinkle coarsely chopped chervil and kohlrabi greens over kohlrabi stew and serve hot.

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