Russian Green Bean and Potato Soup

By á-1554

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, halved and thinly sliced
• 4 red potatoes, cubed
• 1/2 pound 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

Preparation

Step 1

Heat vegetable oil in a large sauce pan over medium high heat. Stir in the onion and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook the green beans until slightly softened, about 5 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.