Green Bean Soup with Sour Cream
Vegetables Vegetable Dishes Romanian Soups and Stews
A delicious soup, typically Transylvanian, with roux and sour cream.
Using this recipe you can prepare any Transylvanian soup (cabbage, potato, bean) with small differences. For example, garlic is only added to green bean soup, for the rest the roux is made only with onion. The herbs used for cooking and seasoning the soup also vary. In the cabbage soup a lot of dill is added at the end, bean soup is cooked with bay leaves and carrots, and potato soup with celery leaves. But slowly I'll post recipes for these soups too.
Ingredients
600g yellow wax beans
2 stalks lovage
200ml sour cream
3 cloves garlic
Roux
3 tablespoons flour
100ml tomato juice
1 large onion
2 cloves garlic
a few slices of smoked bacon (optional)
1 heaping teaspoon sweet paprika
1/2 teaspoon pepper
salt
a little oil
How to prepare green bean soup with sour cream
- Trim the beans at the ends and break them into 2-3 pieces. Boil them in 7 cups of water with lovage and salt. Let them simmer on medium heat for 35-45 minutes, until the beans are cooked.
- Meanwhile, prepare the roux: sauté the chopped onion and 2 garlic cloves in a little oil; when soft, add the flour, stir for 10 seconds (don't let the flour brown, it will become heavy on the stomach) and quickly add the tomato juice, then add about 150ml water. Season with salt, pepper and paprika. Don't worry if lumps form. Let it boil for 1 minute.
* to make the roux even tastier, when sautéing the onion and garlic you can add a few slices of smoked bacon; they won't stay in the soup, but will give it a good flavor. - Pour the roux into a strainer placed over the soup and stir the roux with a wooden spoon until it dissolves. Discard what remains in the strainer.
- Let it simmer for 5 minutes, then turn off the heat.
- Temper the sour cream with hot soup (about 5 ladles of soup), then pour it very slowly into the soup while stirring continuously to prevent curdling. Crush the remaining 3 garlic cloves into the soup. Turn the heat back to medium and bring to a few boils. Adjust salt.
- When serving, sprinkle with fresh chopped parsley or dill.
Trimming and breaking the beans
Boiling the beans in salted water with herbs
Preparing the roux
Dissolving the roux into the soup
Green Bean Soup with Sour Cream
Green Bean Soup with Sour Cream
