logo

BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 13 2014

Sochi Games - Green Bean and Potato Soup

    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

 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.