Russian Green Bean And Potato Soup Recipe 485

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RUSSIAN GREEN BEAN AND POTATO SOUP



Russian Green Bean and Potato Soup image

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

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

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 GREEN BEAN AND POTATO SOUP RECIPE - (4.8/5)



Russian Green Bean and Potato Soup Recipe - (4.8/5) image

Provided by á-1554

Number Of Ingredients 10

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

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.

CREAMY GREEN BEAN AND POTATO SOUP



Creamy Green Bean and Potato Soup image

Aided by a can of cream of chicken soup, fresh green beans, potatoes, onion, and bacon bits make this creamy soup.

Provided by Kimberly Dygert

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 9

3 cups fresh green beans, trimmed and cut into 1-inch pieces
1 tablespoon baking soda
1 ½ cups peeled and diced potatoes
⅓ cup melted butter
½ cup diced onion
⅓ cup bacon bits
1 (10.5 ounce) can cream of chicken soup
3 cups milk
salt and ground black pepper to taste

Steps:

  • Place the green beans into a pot with enough water to cover. Add the baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until the green beans are nearly tender, 7 to 10 minutes. Drain the water from the green beans; set aside.
  • Place the potatoes into a large pot with enough salted water to cover; bring to a boil, reduce heat to medium, and continue cooking until almost tender, about 20 minutes. Remove from heat, but do not drain the water from the pot.
  • Heat the butter in a large skillet over medium heat. Cook the onion and bacon bits in the melted butter until the onions are soft and translucent, 5 to 7 minutes; add to the large pot with the potatoes, along with the cream of chicken soup and milk; stir until smooth. Add the green beans. Season with salt and pepper.
  • Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 21.2 g, Cholesterol 45.3 mg, Fat 16.9 g, Fiber 3 g, Protein 9.9 g, SaturatedFat 9.3 g, Sodium 1237.2 mg, Sugar 7.6 g

RUSSIAN GREEN BEAN AND POTATO SOUP



Russian Green Bean and Potato Soup image

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

1 tablespoon vegetable oil
1 large onion, halved and thinly sliced
4 red potatoes, cubed
1/2 lb green beans, cut into 1 inch pieces
5 cups chicken broth or 5 cups 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

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



Russian Bean and Potato Soup image

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

1 teaspoon oil
1 large onion, thinly sliced
3 russet potatoes, cubed
1/3 lb green beans, 1-inch pieces
5 cups vegetable stock
2 teaspoons whole wheat flour
1/3 cup low-fat sour cream
1 cup sauerkraut (fresh if possible)
1 teaspoon dill weed
salt and pepper

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

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