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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This is an old-world approach to soup. It is an excellent comfort food. My grandmother used to add egg dumplings to the soup, but that is optional. Ingredients:
3 large kohlrabi bulbs, peeled and grated |
1 small head white cabbage, shredded |
4 carrots, grated |
4 red bell peppers, grated |
2 green bell peppers, grated |
1/2 pound french-cut green beans |
1/2 bunch fresh parsley, chopped |
4 cups chicken broth, or as needed to cover |
1 teaspoon white sugar, or to taste |
1 pinch hungarian paprika, or to taste |
salt and ground black pepper to taste |
1/4 cup sour cream, for topping |
1 tablespoon prepared horseradish, or to taste (optional) |
Directions:
1. Combine kohlrabi, cabbage, carrots, red bell peppers, green bell peppers, green beans, and parsley in a stockpot. Pour enough chicken broth over the vegetables to cover; bring to a simmer over medium heat and cook until vegetables are tender, about 20 minutes. Season with sugar, paprika, salt, and black pepper. Top with sour cream and horseradish.
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