- 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)
- 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.