Karalabe Leves: Hungarian Creamy Kohlrabi Soup
A creamy kohlrabi soup, a beloved staple in Hungarian, Polish, and Russian cuisines, offering a unique flavor profile.
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Instructions
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In a large lidded pan, melt 2 tablespoons butter and sauté 1 chopped medium onion for 10 minutes until soft.
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Stir in 1 pound peeled, chopped kohlrabi bulbs and cook for 2 minutes.
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Add 2 1/2 cups vegetable stock, 2 1/2 cups milk, and 1 bay leaf; bring to a boil. Cover, reduce heat, and simmer for 25 minutes until kohlrabi is tender. Remove bay leaf and cool slightly.
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Purée the soup until smooth using an immersion blender or food processor.
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Optionally, strain the soup if kohlrabi is fibrous.
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Season with salt and pepper to taste, then serve with bread.