Bavarian Kohlrabi Soup

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

½ pound French-cut green beans

½ 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

¼ cup sour cream, for topping

1 tablespoon prepared horseradish, or to taste

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.