Bosnian Kohlrabi Stew (Kiseljak)
A hearty and comforting stew featuring kohlrabi as the star ingredient, often prepared with a touch of sour cream and seasoned with traditional Balkan spices. This dish highlights the versatility of kohlrabi, a root vegetable common in Bosnian cuisine.
🧂 Ingredients
- 4 medium Kohlrabi(peeled and cut into 1-inch cubes)
- 2 medium Potatoes(peeled and cut into 1-inch cubes)
- 1 large Onion(chopped)
- 2 medium Carrots(peeled and sliced)
- 3 cloves Garlic(minced)
- 2 tbsp Vegetable oil
- 6 cups Water or Vegetable Broth
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 1 tsp Paprika
- 0.5 cup Sour cream(for serving)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Add the cubed kohlrabi, potatoes, and sliced carrots to the pot. Stir to combine with the onions and garlic.
- 4
Pour in the water or vegetable broth. Add salt, black pepper, and paprika. Bring the mixture to a boil.
- 5
Once boiling, reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the vegetables are tender.
- 6
Taste and adjust seasoning if necessary. If the stew is too thin, you can mash a few pieces of potato against the side of the pot to thicken it slightly.
- 7
Ladle the stew into bowls. Top each serving with a dollop of sour cream and a sprinkle of fresh chopped parsley.
💡 Pro Tips
- ✓Use fresh, young kohlrabi for the best flavor and texture. Older kohlrabi can sometimes be woody.
- ✓For a richer flavor, you can add a bay leaf while simmering.
- ✓This stew can be made vegetarian by using vegetable broth and omitting any meat products. Some variations include adding smoked sausage or bacon for a non-vegetarian version.
🔄 Variations
- Add other root vegetables like parsnips or celery root.
- Stir in a tablespoon of flour mixed with a little water towards the end of cooking to thicken the stew further.
- For a touch of acidity, add a splash of lemon juice or a tablespoon of vinegar before serving.