Russian Green Bean and Potato Soup Recipe -
Russian Green Bean and Potato Soup Recipe
  • READY IN 55 mins

Russian Green Bean and Potato Soup

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    55 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2008

This soup was the greatest in taste and the whole family loved it!!! I added more to it though....two cloves of garlic with the onions...and then added frozen corn and portabella mushrooms.....and did do the whole can of kaurt! wonderful flavor and the next day is even better!! Thank you so much for the recipe..will use all the time!

Most Helpful Critical Review
Oct 26, 2008

I was really looking forward to this soup but sort of dissapointed :( It took alot of work! Cutting the potatoes, onions, green beans, dill, carrots (I added). And all the steps to cook it all...and after all that, the flavor just didn't excite. It looks wonderful and is full of fresh veggies and herbs, so I ate it, but it was the few dashes of hot sauce that made it worth eating. It's a great idea for a soup but just not crazy with the flavor. Either it's missing something or my American taste buds just can't appreciate this foreign recipe. I wish I felt differently. My husband wouldn't eat it, he felt even more strongly against the flavor than I did. At least my mom liked it enough to take it off my hands because it was ALOT of effort and I didn't want it to go to waste.

Jan 21, 2008

I've been making this recipe for years. I love the unusual combination of flavors. I add a full can of sauerkraut (I never know what to do with what is left over anyway) and to make this a soup for my meat eating husband, I added sliced smoked sausage. It goes really well with rye bread--especially if you make croûtons to put in the soup.

Nov 07, 2008

This is so unusual and GOOD! I don't rewrite other folk's recipes on here, I follow them as written if I'm going to rate them. I did have to make an adjustment on this by using white instead of wheat flour because I wasn't going to buy a bag of wheat flour for just 2T to use in this recipe. (I don't like the texture of wheat). I can't imagine it making a big enough difference to matter. This is just so different and delicious on this chilly day!!!

Feb 06, 2007

Strong flavors...not a soup for every day, but great when you're tired of chili and chicken noodle. I made this with soy sour cream and rice flour for my wheat/dairy free husband and added carrots. Use lots of dill, it goes will with the sauerkraut and leaves pretty green flecks everywhere. Also great with swiss cheese grated on top.

Aug 07, 2008


Mar 07, 2007

I thought this was quite nice, we absolutely loved the sauerkraut in there - not something you often use in soup. It went really well with the green beans, and along with the sour cream and dill it gave the soup a nice fresh taste. My only problem is that with the addition of flour it came out too thick and stewy for us. I reckon the starch in the potatoes would thicken the soup enough. I'll remember that next time I make this.

Apr 24, 2008

Very nice soup, a clove of garlic (minced)is a good addition or alternatively some garlic powder. I made it for the first time today and it turned out a little salty (I didn't add any salt but the juice of the souerkraut was maybe too much...) Will make it again and will watch for the saltiness.


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  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 665 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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