Recipe by Idealnut
"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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onion, halved and thinly sliced
red potatoes, cubed
green beans, cut into 1 inch pieces
vegetable, chicken, or beef broth
sauerkraut with juice
chopped fresh dill
Salt and pepper to taste
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!
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.
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.
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!!!
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.
THIS IS A VERY GOOD SOUP. I USED CREAM OF CHICKEN SOUP INSTEAD OF SOUR CREAM.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Russian Green Bean and Potato Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 64
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