Transylvanian kohlrabi soup with sour cream | Autumn tradition

Peel the kohlrabi, removing the fibrous outer layer, then cut into bite-sized cubes. Peel the carrot, parsnip, and celeriac and finely dice them or grate them using the coarse side of a grater. Finely chop the yellow onion and red bell pepper.

In a large pot of about 4-5 liters, heat 30 ml of sunflower oil over medium heat. Add the chopped onion, carrot, parsnip, and celeriac with a pinch of table salt. Sauté everything for 5-6 minutes, stirring frequently, until the vegetables soften slightly and release their sweet aromas.

Add the fresh kohlrabi cubes and red bell pepper to the pot. Pour in about 2 liters of hot water (or clear vegetable broth), add 1 teaspoon of table salt, and 1/2 teaspoon of ground black pepper. Bring to a boil, then reduce the heat to low, cover with a lid, and let it simmer gently for 20-25 minutes until the kohlrabi is fork-tender.