Wash the potatoes and cook in salted water for about 20 minutes. Wash carrot and kohlrabi and cut into thin slices.
Halve the feta. Knead minced meat and curd. Season with mustard, thyme, salt and pepper. Form two flat meatballs from it. Place 1 piece of feta in the middle of each. Heat the oil in a small coated pan.
Fry the meatballs for 8-10 minutes at medium heat, turning them over.
Bring 6-7 tablespoons of water and broth to the boil in a small pot. Covered vegetables and steam for about 5 minutes. Wash parsley and chop finely, except for something to garnish. Add sour cream and parsley to the vegetables.
Season with salt and pepper.
Drain the potatoes. Arrange meatballs and vegetables. Garnish with parsley. Add potatoes.