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Russian Green Bean and Potato Soup
This is a hearty Russian vegetable soup with a great flavor. Add seasonal veggies for more variety. Enjoy!
Ingredients
Serves: 6
- 1 tablespoon vegetable oil
- 1 large onion, halved and thinly sliced
- 4 red potatoes, cubed
- 225g green beans, cut into 1 inch pieces
- 5 cups vegetable, chicken, or beef broth
- 2 tablespoons whole-wheat flour
- 1/2 cup sour cream
- 3/4 cup sauerkraut with juice
- 1 tablespoon chopped fresh dill
- salt and pepper to taste
Directions
Preparation:25min ›
Cook:30min ›
Ready in:55min
- Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
- Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.
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Reviews and Ratings
Global Ratings:
(131)
Reviews in English (107)
This soup was the greatest in taste and the whole family loved it!!! I added more to it though....two cloves of garlic with the onions...and then added frozen corn and portabella mushrooms.....and did do the whole can of kaurt! wonderful flavor and the next day is even better!! Thank you so much for the recipe..will use all the time! - 30 Mar 2008 (Review from Allrecipes USA and Canada)
I've been making this recipe for years. I love the unusual combination of flavors. I add a full can of sauerkraut (I never know what to do with what is left over anyway) and to make this a soup for my meat eating husband, I added sliced smoked sausage. It goes really well with rye bread--especially if you make croûtons to put in the soup. - 21 Jan 2008 (Review from Allrecipes USA and Canada)
This is so unusual and GOOD! I don't rewrite other folk's recipes on here, I follow them as written if I'm going to rate them. I did have to make an adjustment on this by using white instead of wheat flour because I wasn't going to buy a bag of wheat flour for just 2T to use in this recipe. (I don't like the texture of wheat). I can't imagine it making a big enough difference to matter. This is just so different and delicious on this chilly day!!! - 07 Nov 2008 (Review from Allrecipes USA and Canada)