- ½ bunch
Soup vegetables (carrot, leek, parsnip) (1 each carrot, leek, and celery root or parsnip)
- 12 ounces
large Kohlrabi (about 400 grams)
- 4 ounces
- 1 teaspoon
- ½ bunch
Sorrel (about 100 grams)
- ¼ bunch
Arugula (about 20 grams)
Peel carrot and celery root or parsnip and cut into slices or cubes. Cut leeks into thick rings, rinse well and drain.
Combine the vegetables with 1.5 liters (approximately 1 1/2 quarts) of water in a large pot. Add bay leaves and 1/2 teaspoon salt and bring to a boil.
Rinse veal and place in the pot. Reduce heat and simmer until meat is cooked through, about 1 1/2 hours, skimming foam from surface as needed.
Meanwhile, peel kohlrabi, cut into thin slices and then into thin sticks.
Rinse the scallions and quarter lengthwise.
When the veal is finished cooking, remove pot from heat but keep meat warm in the broth. Measure out 125 ml (approximately 1/2 cup) of broth and pass through a sieve into a second pot.
Add kohlrabi to the strained broth and cook over medium heat until tender, about 4 minutes.
Add scallions and peas to pot and cook until tender, about 4 minutes. Remove from heat, stir in the cheese and season with salt, pepper and a pinch of sugar. Keep warm.
Rinse the sorrel and arugla and shake dry. Remove coarse stems and coarsely chop leaves.
Remove the veal from the broth (reserve the broth for another use) and cut into slices. Arrange the kohlrabi and peas on a plate, place veal on top, sprinkle with sorrel and arugula and serve immediately.