Turnip Soup
with
Venison
This Turnip soup is a typical hearty German dish that is filling, full of healthy ingredients and wonderful to enjoy on a cold winter evening.
This classic soup takes me back to my early childhood, to the time when we used to live as a big family with my Granny and Grandpa.
At that time I was the youngest in the house and all adults except my Granny Elli where out of the house during the week and only returned from work at suppertime. My Granny organized the household and cooked delicious food for us. In those days she prepared mostly traditional German dishes. It was in the 1960s and Germany had not yet opened up so much to the world. The times have changed and now there are people from all over the world living in the country.
But let's get back to the turnips :-). Funny enough when I think back to those times, my Granny's turnip soup is one of the dishes I remember most clearly and I never forgot that this soup was one of my favorites.
So it is only fitting that I made this soup myself and share it with you and the other loyal followers of "LookingatCooking." In addition to the healthy ingredients like turnips, carrots, garlic, onions, herbs and Carolina Reaper chili powder I used succulent venison meat to add another dimension to the final result. Apart from the lovely taste that free range venison meat is known for, it is also well regarded as healthier than the red meat of sedentary animals kept in stables.
Preparation time: 20 minutes
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Cooking time: at least 70 minutes
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Resting time: 0 minutes
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Total time needed: at least 1 H 30 minutes
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Grade of Difficulty: standard
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Serves 4
Ingredients
for
Turnip Soup
- 3 tbsp. olive oil
- 3 medium sized onions, diced
- 3 cloves of garlic (or to taste) finely chopped
- 500 grams / 1.1 pounds venison meat on the bone cut into 5 cm / 2 inch blocks
- 300 grams / 10.58 oz carrots, diced
- grams
- 900 grams / 1.98 pounds Turnips, diced
- 2 potatoes, diced
- 1.2 liters / 5 cups of water
- 1/16 tsp. Carolina Reaper chili powder (optional)
- Black pepper to taste, freshly ground
- 2 tsp. granulated vegetable stock
- Salt to taste
- 2 tsp. dried oregano
- 2 tsp. dried parsley
- 1/4 tsp. allspice
Directions
- Add oil to a large pot and switch hot plate to medium heat
- add onions and venison meat and saute for 8 to 10 minutes or till the onions are beginning to brown, stirring regularly during this time
- add garlic, stir and saute for another 2 minutes
- add 2 cups of water, cover with lid, reduce the heat and let all gently simmer for 15 minutes
- add another 3 cups of water, turnips, carrots, potatoes and all other ingredients except the dried oregano and parsley, cover again and let the soup gently simmer for 45 minutes, stirring it occasionaly
- add oregano and parsley, stir the soup gently, switch of the stove and let the turnip soup sit for about 5 minutes
- Serve hot with buttered slices of freshly baked bread
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