How many of you have cooked or heard of the creamy kohlrabi soup recipe? It is a tasty soup made of green summer kohlrabi, grated and served with sour cream and a little lemon juice, as in Hungarian cuisine.
Kohlrabi is a vegetable very often used in Central and Eastern Europe, both cooked and eaten raw in a salad. I most often cook it with other vegetables in vegetable soup or meat soup, stuffed with minced meat or in a grated shape like kohlrabi soup.
This is my version of the kohlrabi soup recipe, to which you can add meatballs, but today I chose to make it without meat.
Contents
Starting With Ingredients
It’s a simple recipe, made from just a few ingredients, such as five pieces of summer green kohlrabi, a medium-sized onion and a sweet kapia red pepper.
And at the end when we thicken the soup, we will need two tablespoons of flour and a tablespoon of sweet paprika powder.
Preparing the Ingredients
This means that we wash the vegetables to be used and peel them. I cleaned the gully this time, but these green summer gully can also be left in the shell.
As I was telling you, I chose to grate the vegetables, and I will start with these beautiful kohlrabies, which I will give on the large grater.
Next is the red kapia pepper, which I also grate.
And so that all the vegetables have the same texture, I will grate the onion as well.
There are housewives who prefer to cut vegetables into cubes, you can try, and this is a variant, but I like better in grated form.
How to Make the Creamy Kohlrabi Soup Recipe?
In a soup pot, heat 3 tablespoons of sunflower oil, in which we first fry the onion.
Fry the onion for about a minute, stirring with a wooden spoon, and add the grated kapia pepper.
Let it fry over medium heat for about 2-3 minutes, stirring occasionally, after which we can add the grated kohlrabies.
Season with sea salt and freshly ground pepper, mix and let it fry together a bit.
We put the lid on and let it soak for about five minutes.
Pour the water on top, I put about three litres, and let it boil over medium heat for about 20 minutes.
The kohlrabies are very tender and because I grated them, they do not require long boiling.
We just have to thicken the soup, not just a thin juice. For this, we will make a thickening of flour and paprika powder, whose recipe step by step you can find in the smoked sausage potatoes soup recipe.
After we have made the thickening, we pass it through a sieve directly into the soup pot, so that it does not remain lumpy.
Boil for another five minutes, to cook the flour, and the soup is almost ready.
Taste if we have to add more sea salt, squeeze in it the juice from half a lemon and add a bunch of chopped green parsley, and this is my creamy kohlrabi soup recipe.
Serving the Soup
Serve the soup hot, with a tablespoon of sour cream or Greek yoghurt, and whoever wants and a little hot chilli pepper.
If you like my creamy kohlrabi soup recipe, and you like soups in general, you can also try:
- Best Cabbage Soup Recipe
- Traditional Hungarian Goulash Recipe
- Best Fish Soup Recipe
- Pork Meatballs Vegetable Soup
- Best Creamy Chicken Soup Recipe
- Sauerkraut Sausage Soup
- White Bean Soup With Smoked Ribs
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Good appetite!
Creamy Kohlrabi Soup Recipe
Equipment
- Soup Pot
Ingredients
- 5 pieces green kohlrabies
- 1 piece sweet red kapia pepper
- 1 piece onion
- 2 tbsp wheat flour
- 1 tbsp sweet paprika powder
- 5 tbsp sunflower oil
- 1 tbsp sea salt
- 1 teaspoon ground pepper
- 1/2 piece lemon juice
- 1 bunch chopped parsley
Serving
- 1 tbsp sour cream
Instructions
- Wash the vegetables to be used and peel them. Grate the kohlrabi, on the large grater, keep going with the red kapia pepper and grate the onion as well.
- In a soup pot, heat 3 tablespoons of sunflower oil, in which we first fry the onion. Fry the onion for about a minute, stirring with a wooden spoon, and add the grated kapia pepper. Let it fry over medium heat for about 2-3 minutes, stirring occasionally, after which we can add the grated kohlrabies. Season with sea salt and freshly ground pepper, mix, put the lid on and let it soak for about five minutes.
- Pour the water on top, I put about three litres, and let it boil over medium heat for about 20 minutes. Make a thickening of flour and paprika powder and pass it through a sieve directly into the soup pot. Boil for another five minutes, to cook the flour. Squeeze in it the juice from half a lemon and add a bunch of chopped green parsley.
- Serve the soup hot, with a tablespoon of sour cream or Greek yoghurt, and whoever wants and a little hot chilli pepper.
