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Chunky kohlrabi soup with vegetables and dollop of yogurt in white bowl with spoon and dill to the left.
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Polish Kohlrabi Soup (Zupa z Kalarepy)

This chunky kohlrabi soup is a seasonal dish popular in Poland during summer months. It’s delicious, filling, full of goodness and simple to make. Enjoy vegan or with a dollop of yogurt. 
Course Lunch
Cuisine Polish, vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 48kcal
Author Monika Dabrowski

Ingredients

  • 1 kohlrabi peeled, cubed, use leaves too (see Instructions)
  • 1 medium onion finely chopped
  • 1 medium carrot peeled, cubed
  • 2 medium potatoes peeled, cubed
  • 2 tablespoons parsley and dill each, finely chopped
  • 4¼ cups vegetable stock hot
  • 1 tablespoon oil and butter each
  • Sea salt and pepper to taste
  • 1 tablespoon corn starch/UK cornflour plus 2 tbsp of hot water for thickening the soup (optional, see Instructions).
US Customary - Metric

Instructions

  • Peel the kohlrabi and finely chop the leaves discarding the stems. Cube the kohlrabi along with the carrot and potatoes. 
    In a large pot heat 1 tablespoon of oil, add the onion and gently cook for 3 minutes until softened.  Add the rest of the vegetables along with the parsley and cook for a few minutes stirring often.
  • Add the vegetable stock, pepper to taste, stir, cover and bring to the boil then lower the heat and simmer for about 30 minutes or until the vegetables are tender, stirring occasionally.
  • Stir in the chopped dill and cook for 3 more minutes.  At this point you can also thicken the soup (as an option). To do this dissolve corn starch in 2 tablespoons of hot water then add this mixture into the soup and cook for 3 minutes.
  • Remove from the heat, adjust the seasoning if needed, stir in a tablespoon of butter and serve (either as it is or with a dollop of sour cream).

Notes

  • When shopping for kohlrabi choose medium-sized bulbs as they are sweeter than very large ones.
  • Ensure the vegetables are roughly the same size (once cubed) so they cook evenly.
  • Leftovers can be refrigerated for up to 3 days.
  • Freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 48kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 680mg | Potassium: 154mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2175IU | Vitamin C: 19mg | Calcium: 15mg | Iron: 1mg