Russian Green Bean And Potato Soup
Serves: 5
Magnus Pfeffer
1 January 1970
Based on User reviews:
42
Spice
53
Sweetness
50
Sourness
34
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 large
Onion (halved and thinly sliced)2 tbsps
Wheat Flour (whole-)1 cup
Sour Cream3 cup
Sauerkraut (with juice)1 tbsp
Dill (chopped fresh)1
SaltDirections:
1
Heat vegetable oil in a large saucepan over medium heat
2
Stir in the onion, and gently cook until softened and translucent, about 5 minutes
3
Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes
4
Pour in the vegetable stock
5
Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes
6
Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup
7
Stir in the sauerkraut and dill, season to taste with salt and pepper
8
Simmer for 5 minutes more before serving