VT russian bean potato soup

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with sauerkraut

 

 

* Exported from MasterCook *

 

Russian Bean and Potato Soup

 

Recipe By :Vegetarian Times Complete Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : VT Complete {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

1 large onion -- sliced thinly

3 russet potatoes -- cubed

1/2 pound green beans -- 1-inch pieces

5 cups vegetable stock

2 tablespoons whole-wheat pastry flour

1/3 cup low-fat sour cream

3/4 cup prepared sauerkraut with juice

1 tablespoon dried dill weed

Salt and white pepper -- to taste

 

In a large pot over medium-high heat, heat the oil and saute the onion until

limp, about 5 minutes. Add the potatoes and green beans, and cook 3 minutes

more, stirring frequently. Add the stock as needed by tablespoonfuls to keep the

potatoes from scorching; then add the remaining stock. Lower heat, cover and

cook for 1 hour on your stovetop or 3 hours in a slow cooker.

 

Combine the flour and sour cream in a small bowl. Add to the hot stew by

spoonfuls, stirring to blend. Add the sauerkraut and dill. Let cook 15 more

minutes on stovetop or 30 minutes in the slow cooker. Season with salt and white

pepper.

 

Description:

" green beans, sauerkraut, potato, onion, dill "

Source:

" Vegetarian Times Complete Cookbook "

Copyright:

" Editors, Vegetarian Times (Macmillan, 1995) "

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Per Serving (excluding unknown items): 351 Calories; 9g Fat (23.7% calories from

fat); 12g Protein; 56g Carbohydrate; 9g Dietary Fiber; 7mg Cholesterol; 2357mg

Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Vegetable; 2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 26182 0 1335 0 0