1. Start with the veggies – peel and dice the onion. Peel the kohlrabi, remove woody parts, and cut into small cubes. Clean the potatoes and cut them into cubes as well. If you don’t want to eat the skin, peel them first. It’s not necessary though. Set everything aside.

2. Heat a large frying pan (or a large cooking pot) with some oil. Add the diced onion and sauté it for about 2–3 minutes until soft and glossy. Next, add the ground meat and brown it, breaking it up into crumbles. Once the meat has taken on some color, push it to the edges of the frying pan or pot, add some more oil, if necessary, and then place the kohlrabi and potato cubes in the center. Sauté the veggies for some time, then mix everything together and season with oregano, chili flakes, cayenne pepper, salt, and regular pepper. Continue to sauté everything for a few more minutes, stirring frequently to prevent the veggies/meat from burning.

3. Deglaze everything with the white wine and let it cook down until almost completely evaporated. You can omit this step if you prefer not to use alcohol. Next, add the veggie broth, reduce the heat slightly and let everything simmer for about 15–20 minutes – stirring occasionally. The veggies should be tender but not mushy. The time required may vary depending on the size of the veggie cubes. If the liquid in the frying pan/cooking pot is cooking down too fast, add some more water.

4. Once the veggies have reached the desired texture, stir in the sour cream. Let everything cook for a moment, season with some more salt and pepper if needed, and then serve garnished with some chopped parsley.