RUSSIAN GREEN BEAN AND POTATO SOUP
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!
Provided by Idealnut
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 600.8 mg, Sugar 6 g
RUSSIAN-STYLE VEGETABLE SOUP
I've always loved to experiment with food and recipes, and the following recipe is no exception. We all enjoy this soup on a cool day because it seems to warm you right up!
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6-8 servings (4 quarts).
Number Of Ingredients 16
Steps:
- In a large kettle, combine the stew meat, salt, pepper and water; bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley and vinegar; bring to a boil. Reduce heat; simmer for 50-60 minutes or until vegetables are tender. , In a small bowl, combine flour and cream and cream. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 122 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 278mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein.
RUSSIAN GREEN BEAN AND POTATO SOUP RECIPE - (4.8/5)
Provided by á-1554
Number Of Ingredients 10
Steps:
- 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.
RUSSIAN GREEN BEAN AND POTATO SOUP
Make and share this Russian Green Bean and Potato Soup recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 265.7, Fat 8.2, SaturatedFat 3.2, Cholesterol 10.4, Sodium 814, Carbohydrate 42.1, Fiber 5.2, Sugar 6, Protein 7.2
RUSSIAN BEAN AND POTATO SOUP
I got this from vegetarian times. It is one of my favourite stews, especially when it gets cold out. When you serve it I generally add a little more sour cream and I always add a lot of sauerkraut. You can also add nonfat yoghurt. It is really good with a piece of sourdough bread and a salad. It also freezes well after being refrigerated.
Provided by cunger
Categories Vegetable
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large pot saute onions in oil.
- Add potatoes and beans; cook for about 3 minutes
- Add stock to prevent scorching.
- Add remaining stock, lower heat and cook for about an hour.
- Combine flour and sour cream.
- Add to hot stew by spoonfuls; stir to blend.
- Add sauerkraut and dill.
- Cook for about ten more minutes.
- Season with salt and pepper.
Nutrition Facts : Calories 198.7, Fat 3.8, SaturatedFat 1.7, Cholesterol 7.9, Sodium 256, Carbohydrate 37.7, Fiber 6.4, Sugar 4, Protein 5.3
POTATO SOUP WITH BEANS
Winter winds can blow strong here on the Jersey shore. But this rich soup featuring potatoes, beans and sour cream is sure to warm your body and soul!-Christine Ecker, Linwood, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook carrots in butter for 4 minutes or until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender., With a slotted spoon, remove half of the potatoes to a bowl; mash with a fork. Return to pan. Stir in the beans. In a small bowl, combine the flour, sour cream and pepper; add to soup. Cook over low heat for 5 minutes or until heated through (do not boil).
Nutrition Facts : Calories 225 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 834mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 8g protein.
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