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
DILL SOUP
This creamy puree can be served hot or cold, so it makes a great summer soup.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 1h20m
Yield Serves four
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and leeks. Cook, stirring, until they begin to soften, about three minutes, and add 1/2 teaspoon salt, the carrot and the celery. Cook, stirring, for five minutes, and add the garlic. Stir together for about a minute, until fragrant, and add the potatoes, water, salt and the bouquet garni. Bring to a boil, reduce the heat and simmer for one hour. Remove the bouquet garni.
- Puree the soup in an immersion blender, or blend 1 1/2 cups at a time in a blender, covering the top tightly with a towel to avoid splashes. If you want a smoother consistency, put the soup through a medium strainer.
- Stir together the yogurt, cornstarch and dill, and stir into the soup. Heat through. Add a generous amount of freshly ground pepper, taste and adjust salt. Serve hot, garnished with garlic croutons and small dill sprigs; or chill and serve cold, garnished with a dollop of yogurt, thinly sliced cucumbers and small dill sprigs.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1074 milligrams, Sugar 4 grams
GREEN BEANS WITH DILL
Steamed green beans served with a button of butter make for a perfectly acceptable side dish, but if you're looking to elevate the green bean to company-worthy status (with almost no more effort), here's your recipe. Just blanch the beans for a few minutes, toss with butter, chopped fresh dill and a grind or two of black pepper.
Provided by Amanda Hesser
Categories easy, quick, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Fill a pot with water. Season with salt so that you can taste it. Bring to a boil.
- Plunge beans into water. Cook 2 to 3 minutes or until just tender but still quite firm. If you're using green beans, it will take a minute or so longer. Drain. Return beans to pot. Add butter, stir in 2 tablespoons dill and season with pepper.
- Stir and toss beans in pot over low heat, until butter is melted. Taste a bean and season with salt and more pepper, or dill, if desired.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 167 milligrams, Sugar 2 grams, TransFat 0 grams
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- Heat up the olive oil in a large cast iron pot and roast the garlic cloves until golden on all sides. Transfer to a plate. Add the caraway seeds, carrots and celery with pinch of sea salt and saute until they start to soften, about 5 minutes.
- Add the bell peppers, tomatoes, bay leaf, dill sprigs, roasted garlic and the green beans to the pot. Give it a gentle stir and allow to simmer together until the beans are heated through. Add the water or vegetable stock and bring to a gentle simmer.
- In a measuring cup whisk together the egg yolks, cream and sour cream. Little by little add a couple of tbsp of the hot soup and whisk together to temper the egg mixture making sure to not end up with scrambled eggs. So take your time until the mixture in your cup is warm enough to pour into the soup and combine into the silkiest creamiest most delicious broth you ever tasted.
- Adjust seasonings with the sea salt and black pepper and serve garnished with fresh herbs and edible flowers.
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