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.