Green bean soup with sour cream

Name: Green bean soup with sour cream - Dumitrana C.
Ingredients: 250 g green beans; 1 onion; 3 carrots; 1 parsley root; 1 parsnip; 1 small celery; 3 tomatoes; 250 ml cabbage juice; 3 tablespoons oil; 1 bunch of lovage; 1 egg; 4; 5 tablespoons sour cream; salt; pepper

Soups - Green bean soup with sour cream by Dumitrana C. - Recipia

Green bean soup with sour cream I started making this soup after seeing how easily Irina makes it, and I immediately felt like having it. I’ve made it a few more times and realized it’s the kind of dish that doesn’t require much fuss – you have the vegetables on hand, the pot on the stove, and it’s ready pretty quickly. It’s perfect for days when you want something light yet filling, and it doesn’t require any complicated techniques. Quick Info Total time: about 50-60 minutes Preparation time: 10-15 minutes Cooking time: 35-45 minutes Servings: 4-5 Difficulty: easy Recipe type: summer soup, fasting recipe (if eggs and sour cream are omitted), family meal Ingredients 250 g green beans (ideally fresh, can also be frozen) 1 onion 3 carrots 1 parsley root 1 parsnip 1 small celery 3 tomatoes 250 ml cabbage juice (for sourness) 3 tablespoons oil 1 bunch of fresh lovage 1 egg 4-5 tablespoons sour cream salt pepper Preparation method 1. Clean the onion and chop it finely. Peel the carrots, parsley root, parsnip, and celery, then slice the vegetables thinly. Wash the tomatoes and set them aside. 2. Put the oil in a large pot. Add the chopped onion and vegetables (carrots, parsley root, parsnip, celery) and sauté everything for 2-3 minutes, just enough for the onion to soften a bit. 3. Pour in enough water to cover the vegetables (about 1.5 - 2 liters), cover, and let it boil over medium heat for 10-15 minutes. 4. In the meantime, clean the green beans (trim the ends if necessary) and cut them into pieces of 3-4 cm. After 10-15 minutes, add the beans to the pot and let it boil for another 20 minutes. If you’re using frozen green beans, add them directly without thawing. 5. Cut the tomatoes into small cubes. Once the beans have softened, add the tomatoes and cabbage juice. Boil for another 10 minutes. If the cabbage juice is too salty, dilute it with a little water. Taste towards the end and see if more salt or pepper is needed. 6. Wash and chop the lovage finely. When the soup is ready, add it to the pot, turn off the heat, and stir. 7. Separately, crack the egg into a larger bowl and beat it well with the sour cream. To prevent it from curdling when you add it to the hot soup, pour a ladle of hot soup over the egg and sour cream mixture and stir vigorously until it gradually warms up. 8. Pour the resulting mixture back into the pot with the soup, stirring continuously. The soup should not boil after adding the sour cream and egg to prevent curdling. 9. Serve the soup hot, possibly with hot peppers on the side if desired. Why I make this recipe often This soup is made with common ingredients, requires little preparation, and can easily be adapted if you have other vegetables on hand. It keeps well in the fridge for a few days and is suitable for both lunch and dinner. The sour cream and egg make it richer without being heavy. Tips and variations Tips If you’re using very sour cabbage juice, taste it first and adjust the salt. If you want the soup thicker, let the vegetables boil longer before adding the green beans. Do not add the sour cream and egg directly into the hot soup without tempering it first (otherwise, it will curdle). Substitutions Cabbage juice can be replaced with borscht. The procedure is the same; add it to the soup 10 minutes before the end. If you don’t have lovage, you can use fresh parsley, although the taste will be different. You can leave the soup fasting, without eggs and sour cream, if you prefer. Variations You can also add diced potatoes; add them along with the vegetables. If you want a heartier soup, add a few dried beans (cooked separately). You can replace the green beans with diced zucchini for a seasonal variant. Serving ideas Serve hot, with hot peppers on the side. It also goes well with a slice of fresh bread or polenta. For those who prefer, you can add a little extra sour cream directly to the bowl. Frequently asked questions How sour should the cabbage juice be? It depends on your taste. For soup, it’s best to use a less salty and not too sour juice. If you have too strong juice, you can dilute it with water. Can I use frozen green beans? Yes, you can use them directly from the freezer. The cooking time remains about the same; you don’t need to thaw them beforehand. Can the soup be made without eggs and sour cream? Yes, it turns out well without them. It will be a clear, lighter soup, suitable for fasting. What can I substitute for lovage? If you don’t have lovage, you can use fresh parsley. The final taste will be slightly different but still pleasant. How long does it last in the fridge? The soup keeps well for 3-4 days in the fridge. If you’ve added sour cream and eggs, reheat only what you consume, without boiling it again. Nutritional values These values are estimates for one serving, as the soup is not very high in calories: Calories: approximately 120-140 kcal Proteins: 5-6 g Fats: 5-7 g (from sour cream and egg) Carbohydrates: 12-14 g (from vegetables) Without meat, with lots of vegetables, the soup is light, with a moderate intake of fiber and vitamins. Storage and reheating The soup can be stored in the fridge covered for 3-4 days. If you’ve added sour cream and egg, do not boil it again when reheating – just heat it enough to be warm. If you want it to last longer or to reheat it all, add the sour cream and egg only to the portion you are eating. That’s it. It’s a simple summer soup that can be made without hassle and easily adapted based on what you have in the fridge.

Preparation

The onion is peeled and finely chopped. The vegetables are cleaned and sliced into rounds. In a pot, oil, onion, and vegetables are added and sautéed for 2-3 minutes. Water is added and boiled for 10-15 minutes. Green beans are added and boiled for another 20 minutes. Diced tomatoes and cabbage juice are added and boiled for another 10 minutes. Season with salt and pepper, add finely chopped lovage, and turn off the heat. The egg is beaten well and mixed with sour cream in a larger bowl. A ladle of hot soup is taken and added to the bowl over the sour cream to bring it to the same temperature. The bowl is poured into the pot with the soup and mixed well. It is eaten hot with chili peppers, for those who like! Enjoy your meal! It can also be made with borscht, as in the original recipe.

Green bean soup with sour cream

Preparation

Tags

Categories