This method of making soup is traditional. It makes a great comfort food. Although it is optional, my grandma used to serve the soup with egg dumplings.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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
- ½ pound French-cut green beans
- ½ 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
- ¼ cup sour cream, for topping
- 1 tablespoon prepared horseradish, or to taste (Optional)
Instructions
- 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.
Nutrition Facts
| Calories | 79 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 6 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 369 mg |
| Sugars | 8 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Very flexible soup recipe and easy to make! I used summer squash, Collards, onions, hot pepper, dried basil, thyme, and bacon fat. Did not use green beans, parsley, horse radish or sugar. All veggies were from my garden except the cabbage and red and green bell pepper ( I used 1 large red pepper and 1.5 large green pepper. I cubed the veggies because grating wastes a lot of their juices and it freezes better.
I added the kohlrabi leaves, & an oxtail for flavor.
I didn’t make it exactly as recipe called, but it is good and health and tasty. I was using veggies I had, so I left out the cabbage and the green beans, but added zucchini and some tomatoes. I used dried parsley and added quite a bit more than recipe called for, also added some garlic and used some savory blend sea salt. I will make it again.
Love all the vegetables. Did not have any success grating the peppers, ended up fine dicing. Thought it was pretty bland so instead of horseradish we used Sweet Thai Chili sauce and added diced cooked chicken and topped with avocado. So I basically just used the veggie combination.
This is very nice – a good basic vegetable soup. I didn’t have enough broth so added a small can of V8 along with the broth I had. It makes a lot so I froze some. For breakfast I heated a bowl in the microwave and added a beaten egg, cooked a bit more. It was good!
This was good! I halved the recipe and it still made a lot! Did not add the sugar, thought the soup had a sweet flavor as is. Froze half the batch. Yum!
This was tasty.. I made half the recipe but cut back the bell peppers a little.. The sour cream and horseradish topping is really good. I also pureed a few servings of the soup.. yum
recipe turned out nice, due to so many vegetables was more like stew than soup but taste was excellent. Would have liked the egg dumpling recipe with it as this would clearly have been a meal then. The horseradish and sour cream were a nice pairing.