Russian Green Bean and Potato Soup

Russian Green Bean and Potato Soup

101
Idealnut 3

"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!"

Ingredients

55 m {{adjustedServings}} servings 222 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 665 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

101
  1. 119 Ratings

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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........

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 sou...

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 ...