Description
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!
Ingredients
- 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
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 6