This recipe might be something new for you, as soups are not very popular as we go farther into western Europe. Still it may be a nice change in the sense of trying something new on your dinner table
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It is one of the most popular soups in central and eastern Europe, not much like the cream-soups that are widespread in western Europe. This is one reason for giving it a try
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1.
Peel and then grate the kohlrabi, the carrot and the parsnip on the biggest hole of the kitchen grater.
2.
Finely dice the onion and braise in 1 spoon of hot oil, then add the grated vegetables.
3.
In about 2 l of hot water dissolve 1 (or 2) chicken stock cubes and then pour onto the vegetables. Simmer for about 15 minutes or until the vegetables are done. Add salt, pepper, paprika and finely diced parsley leaves according to taste.
4.
Heat 2 spoons of oil and add 2 spoons of flour. Stir, but don't let it turn brown. You can add paprika if you wish. Then add cold water (about 150 ml) and stir again. When the composition is thick add it to the soup. Bring the soup to the boil once again, then remove from the fire, cover and let it cool.
