Russian Green Bean and Potato Soup with Sauerkraut
A hearty Eastern European vegetable soup combining tender potatoes, green beans, and tangy sauerkraut in a savory broth. The sour cream base creates a creamy texture while fresh dill adds brightness. Traditionally served as a warming first course or light main dish, particularly in Russian and Polish cuisines. This version balances comfort with subtle fermented complexity, making it ideal for cold months or when seeking belly-warming sustenance.
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, halved and thinly sliced
- 4 red potatoes, cubed
- ½ lb green beans, cut into 1 inch pieces
- 5 cups chicken broth or beef broth
- 2 tablespoons whole wheat flour
- ½ cup sour cream
- ¾ cup sauerkraut, with juice
- 1 tablespoon fresh dill, chopped
- salt(optional)
- black pepper(optional)
Instructions
- 1
Heat oil in large saucepan over medium heat.
- 2
Stir in onion and cook until softened and translucent, about 5 minutes.
- 3
Add potatoes and green beans; cook until green beans slightly soften, about 5 minutes.
- 4
Pour in broth and bring to boil over high heat.
- 5
Lower heat to medium-low, cover, and cook until potatoes soften, about 15 minutes.
- 6
Whisk flour into sour cream.
- 7
Add sour cream mixture to simmering soup one spoonful at a time, stirring constantly.
- 8
Stir in sauerkraut with juice and dill.
- 9
Season with salt and pepper to taste.
- 10
Simmer 5 minutes more and serve.
Tips
Whisk flour into sour cream before adding to prevent lumps; temper by stirring in hot soup gradually.
Use quality sauerkraut with juice for authentic tang; store-bought varieties vary in acidity and flavor.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes well up to 3 months; thaw overnight before reheating.
Prepare through step 5 (after cooking potatoes). Refrigerate base up to 24 hours. Complete soup day-of to preserve sour cream texture and fresh dill.
Ladle into bowls. Garnish with additional fresh dill and dollop of sour cream. Accompany with dark rye bread or pumpernickel.
Common Mistakes
Add sour cream at high heat to avoid curdling; temper gradually and maintain medium-low simmer.
Skip draining excess sauerkraut juice to avoid oversalting; taste and adjust salt before adding juice.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this vegetarian?
Yes, substitute beef or chicken broth with vegetable broth in equal quantity. Flavor profile shifts toward earthy vegetables; consider adding 1 tablespoon tomato paste for depth.
What if I don't have sour cream?
Use Greek yogurt at 1:1 ratio for similar creaminess, though tanginess increases. Heavy cream works but produces milder flavor. Omitting thickener creates brothier soup.
How long does this keep and can I freeze it?
Refrigerate 4 days in airtight container. Freezes up to 3 months; sour cream may separate slightly upon thawing but stirs back in. Reheat gently on stovetop.