Russian Green Bean and Potato Soup recipe

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Ingredients

1 tablespoon vegetable oil
1 large onion, halved and thinly sliced
4 red potatoes, cubed
½ pound green beans, cut into 1 inch pieces
5 cups vegetable, chicken, or beef broth
2 tablespoons whole wheat flour
½ cup sour cream
¾ cup sauerkraut with juice
1 tablespoon chopped fresh dill
Salt and pepper to taste

Nutrition Info

221.6 calories
carbohydrate: 35.7 g
cholesterol: 8.4 mg
fat: 7.1 g
fiber: 6.1 g
protein: 5.7 g
saturatedFat: 2.9 g
servingSize: -
sodium: 600.8 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

This is a recipe that I found in a vegetarian cookbook years ago. I have modified it to my liking and have made it ever since. It's a hearty soup with a great flavor. Add seasonal veggies for more variety. Enjoy!

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