• Skip to main content
  • Skip to primary sidebar
Everyday Healthy Recipes
menu icon
go to homepage
  • Recipe Index
  • About Me
  • Contact
  • Cookie Policy
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About Me
    • Contact
    • Cookie Policy
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Polish Recipes

    Polish Kohlrabi Soup (Zupa z Kalarepy)

    June 10, 2020 By Monika Last Updated April 16, 2021 2 Comments

    Jump to Recipe

    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. 

    You might also like Polish sorrel soup recipe.

    Chunky kohlrabi soup with vegetables and dollop of yogurt in white bowl with spoon and dill to the left.

    Most of the Polish recipes I share bring back childhood memories and this recipe is no exception. Polish fruit and vegetable markets are flooded with kohlrabi (kalarepa in Polish) during summer months. Polish people like to add it into salads or soups.

    In the summer chunky kohlrabi soup was a staple in our house.  My mum made it as often as she did beet greens soup or cold beet soup (2 other typical Polish summer soups).

    This soup contains a handful of simple vegetables, a little parsley and dill (indispensable in Polish cuisine) yet it’s packed with flavour.

    What does kohlrabi taste like

    Kolhrabi belongs to the cabbage family. It tastes a little like cabbage, mildly spicy but also sweet and a little nutty, like a cross between a radish, water chestnut and broccoli stem.  When you are shopping for kohlrabi pick medium bulbs as they are sweeter than very large ones.  Make sure the leaves are fresh looking, not wilted.

    How to prepare kohlrabi

    You can eat the bulb as well as the leaves. The leaves are a little bitter and tough when raw so are best cooked (in a soup for example). However you choose to serve kohlrabi you always need to peel it as the skin is tough.  To do this snip off the stems and cut off the top and bottom of the bulb then simply peel it all the way around with a vegetable peeler.

    2 kohlrabi bulbs with stems and leaves.

    Kolhrabi soup ingredients

    Apart from the kohlrabi the soup also contains potato, carrot and onion.  I added some parsley into the pot for more flavour as well as finely chopped dill towards the end of cooking.

    I also thickened this soup a little by adding a mixture of corn starch and water (see Instructions below) but you don’t have to.

    Step-by-step recipe instructions

    1.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 up 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.

    Peeled cubed vegetables in pot.

    2. 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.

    Chunky kohlrabi and vegetable soup in pot with spoon.

    3. Stir in the chopped dill and cook for 3 more minutes.  At this point you can also thicken the soup (but you don’t have to). To do this dissolve corn starch in 2 tablespoons of hot water then add this mixture into the soup and cook for 3 minutes.

    Chunky vegetable soup with fresh dill in pot with spoon.

    4. 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 yogurt/sour cream).

    Side view of chunky vegetable soup with yogurt in white bowl with spoon.

    Expert tips and FAQs

    • 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.

    Different ways to serve kolhrabi

    Kolhrabi is also delicious raw as a snack (i.e., the bulb, not the leaves), with a sprinkle of lemon juice and sea salt or with a dip such as ranch. It’s perfect to turn into a refreshing salad or seasonal coleslaw.

    You can also saute, steam or roast kohlrabi (see my recipe for broccoli dip for tips on roasting).

    You might also like

    • Simple Chunky Vegetable Soup
    • Cold Cucumber Soup with Peas
    • Polish Dill Pickle Soup
    • Simple Vegetarian Borscht Soup Recipe
    • Simple Chunky Leek and Potato Soup

    Check out also this collection of over 12 creamy vegan soups.

    Keep in touch!

    If you make this kohlrabi vegetable soup I'd love to know how it turned out for you. Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Chunky kohlrabi soup with vegetables and dollop of yogurt in white bowl with spoon and dill to the left.

    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. 
    4.60 from 5 votes
    Print Pin Rate
    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 parsley and dill each, finely chopped
    • 4¼ (1 l) 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).

    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 up 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 (but you don’t have to). 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 yogurt/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

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
    « Blackberry Coffee Cake (Polish Plesniak)
    Creamy Potato Salad with Dill (Healthy) »
    1209 shares

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Amanda

      May 19, 2021 at 8:03 am

      3 stars
      I'm only giving three stars right now because I have yet to make it. Lol I'm on a full liquid diet for now and have been making soup left and right, and I'm really excited about trying this, since I've never tried kohlrabi. I will have to blend it, but I imagine it'll still taste delish! My preferred method of thickening up soups (more filling and more nutrients added) is to stir in a little cream of wheat. Otherwise, no other changes are planned, since this looks incredibly tasty as is.

      Reply
      • Monika

        May 19, 2021 at 8:19 am

        Thanks Amanda, I hope you enjoy it. If you are planning to puree this soup you may find that it doesn't need thickening.

        Reply

    Primary Sidebar

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking.

    Find out more about me →

    Popular Posts

    • Authentic Polish Potato Dumplings (Kopytka)
    • Spinach & Feta Stuffed Sweet Potatoes
    • Mediterranean Vegetable Stew with Beans
    • Leek and Potato Dumpling Stew (Vegan)

    Polish Recipes

    • Authentic Polish Bigos Stew Recipe
    • 6 Pierogi Recipes Plus Tips for Making Pierogi
    • Polish Stuffed Cabbage Rolls (Golabki) in Tomato Sauce
    • Polish Chicken Noodle Soup (Rosol)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • About

    Newsletter

    • Sign Up! for recipe updates

    Contact

    • Contact

    Copyright © 2023 · Everyday Healthy Recipes