QiMeal
Zupa Kalarepowa
Zupa Kalarepowa · ready in 53 min · 5 servings · 263 kcal per serving · easy · 12 ingredients
A gentle Polish spring kohlrabi soup, creamy with sour cream, lightly thickened by potato, and finished with dill and tender kohlrabi leaf.
- Prep
- 15 min
- Cook
- 38 min
- Total
- 53 min
- Serves
- 5
- kcal
- 263
- Difficulty
- easy
Ingredients · 5 servings
- 600 gKohlrabi, peeled and diced
- 400 gPotato, peeled and diced
- 150 gCarrot, peeled and diced
- 100 gParsley root, peeled and diced
- 120 gOnion, diced
- 40 gButter
- 150 gSour cream, tempered
- 1500 mlVegetable broth, hot
- 20 gFresh dill, chopped (to serve)
- 50 gKohlrabi leaf, finely shredded
- 1 ½ tspSalt
- ½ tspBlack pepper, ground
Equipment
stovetop, heavy pot, knife, cutting board, peeler, ladle, bowl, whisk, potato masher, wooden spoon, serving bowl
Instructions
- Prepare Station
Gather all ingredients plus a heavy pot, knife, board, peeler, ladle, bowl, whisk, masher, and spoon; rinse the produce and dill. · 5 min
What to look for: All ingredients and tools are ready on the work surface.
- Dice Vegetables
Peel kohlrabi, potato, carrot, parsley root, and onion; dice them evenly, then finely shred any tender kohlrabi leaf. · 10 min
What to look for: Vegetables are in even small dice and the leaf is thinly shredded.
- Sauté Roots
Melt butter in the pot over medium heat, add onion, and cook until translucent; stir in carrot and parsley root for 2 minutes. · 6 min
What to look for: Onion looks glossy and translucent, while the roots are lightly coated in butter.
- Simmer Soup
Add kohlrabi and potato, pour in vegetable broth, season lightly with salt, and simmer until the vegetables are tender. · 20 min
What to look for: The broth bubbles gently and the vegetables are fully submerged.
- Mash Lightly
Press several potato pieces against the pot wall with a spoon or masher to thicken the broth while leaving most vegetables chunky. · 3 min
What to look for: The broth turns slightly cloudy and thicker, but visible vegetable pieces remain.
- Temper Cream
Whisk sour cream with 1 ladle of hot broth in a bowl, then stir it back into the soup off a hard boil to keep it smooth. · 3 min
What to look for: The soup becomes pale and creamy without curdled streaks.
- Finish Seasoning
Add shredded kohlrabi leaf, simmer 2 minutes, season with salt and black pepper, and fold in most of the fresh dill. · 4 min
What to look for: The leaves soften to bright green and dill flecks show through the creamy broth.
- Serve With Dill
Ladle the soup into warm bowls and sprinkle each serving with the remaining fresh dill while the broth is creamy and pale green. · 2 min
What to look for: Each bowl is steaming, creamy, and topped with fresh green dill.
Nutrition (per serving)
| kcal | 263 |
|---|---|
| Protein | 6 g |
| Carbohydrates | 34 g |
| of which sugars | 9 g |
| Fat | 13 g |
| of which saturated | 8 g |
| Fibre | 9 g |
| Sodium | 1427 mg |
Nutri-ScoreA
Allergens
Contains: milk
Ingredient substitutions
Kohlrabi
- Turnip: Use only when kohlrabi is unavailable; the soup will taste sharper and less classically sweet.
Potato
- Kohlrabi: Use extra kohlrabi for a lighter soup, but it will thicken less than with potato.
Carrot
- Parsley root: Adds more earthy flavor and less sweetness than carrot.
Parsley root
- Carrot: The soup will be sweeter and less rooty, but still traditional in character.
Onion
- Leek: Use the pale part only for a milder allium base.
Butter
- Sunflower oil: Use if butter is unavailable, though the soup will lose some classic richness.
