Cook the rice.
Peel the kohlrabi, cut into sticks and boil in 500 ml salted water for about 10 minutes. Halve or quarter the mushrooms. Cut pork sausage into sticks. Add the peas, mushrooms and sausage to the kohlrabi and cook for 5 minutes. Mix flour with a little water until smooth, stir into the stew and bring to the boil again. Stir in the sour cream and season with salt, pepper and lemon juice.
Serve with rice with parsley mixed in.