Sour Soup with Green Beans II

Sour Soup with Green Beans II Recipe | Romanian Vegetarian Food

Region / culture: Romania | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Sour Soup with Green Beans II is a traditional Eastern European dish that is both hearty and flavorful. This soup is perfect for a cold winter day or when you are craving a comforting meal.

History

This recipe has been passed down through generations in Eastern European households. It is a popular dish in countries like Hungary, Poland, and Romania, where sour soups are a staple in the cuisine.

Ingredients

2 qt / 2 liters water
10 oz / 300 g green beans
1 onion
1 carrot
1 parsley root
1 lb / 500 g tomatoes
1 tbsp butter
1 tsp flour
0.5 cup sour cream
chopped parsley and dill
salt

How to prepare

In a pan, fry the finely chopped vegetables in butter along with the flour.
Next, pour in the water and add the cut beans and salt. Allow it to boil over low heat until the beans become tender.
Once the beans are tender, add the boiled and drained tomatoes. Continue boiling until the dish is completely done.
Finally, add the chopped parsley and dill.
When serving, mix in some sour cream.

Variations

Add cooked chicken or beef for a meatier version of the soup.
Use vegetable broth instead of water for a richer flavor.
Add a splash of vinegar for an extra tangy kick.

Cooking Tips & Tricks

Be sure to finely chop the vegetables to ensure they cook evenly.

- Allow the soup to simmer over low heat to develop the flavors.

- Adjust the amount of sour cream to your liking for a creamier or tangier soup.

Serving Suggestions

Serve the Sour Soup with Green Beans II hot with a side of crusty bread or a dollop of sour cream on top.

Cooking Techniques

Be sure to sauté the vegetables before adding the water to develop the flavors.

- Allow the soup to simmer over low heat to allow the flavors to meld together.

Ingredient Substitutions

Use frozen green beans if fresh ones are not available.

- Substitute Greek yogurt for sour cream for a healthier alternative.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish the soup with a sprig of fresh dill or parsley for a pop of color.

Pairing Recommendations

Serve Sour Soup with Green Beans II with a side of pickles or a fresh salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Sour Soup with Green Beans II contains approximately 200 calories.

Carbohydrates

Each serving of Sour Soup with Green Beans II contains approximately 25 grams of carbohydrates.

Fats

Each serving of Sour Soup with Green Beans II contains approximately 10 grams of fats.

Proteins

Each serving of Sour Soup with Green Beans II contains approximately 5 grams of proteins.

Vitamins and minerals

This soup is rich in vitamins A and C from the vegetables used in the recipe. It also contains minerals like potassium and iron.

Alergens

This recipe contains dairy (sour cream) and gluten (flour). It may not be suitable for those with dairy or gluten allergies.

Summary

Sour Soup with Green Beans II is a nutritious and balanced meal that provides a good source of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Sour Soup with Green Beans II is a delicious and nutritious dish that is perfect for a cozy meal at home. With its hearty vegetables and tangy sour cream, this soup is sure to become a family favorite.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. I was visiting my friend Sarah, who had just returned from a trip to Vietnam. She had brought back so many amazing ingredients and spices, and I couldn't wait to see what she had in store for me.

As we sat down to dinner that evening, Sarah served us a bowl of the most amazing sour soup with green beans I had ever tasted. It was tangy and flavorful, with just the right amount of heat from the chilies. I couldn't get enough of it, and I knew I had to learn how to make it myself.

I begged Sarah for the recipe, and she was more than happy to share it with me. She explained that the key to the soup's amazing flavor was the use of tamarind paste, which added a tangy and sour note to the broth. She also told me that the addition of fresh herbs and crispy fried shallots at the end really elevated the dish.

I was so excited to try making the soup for myself, but I quickly realized that some of the ingredients were hard to find in my local grocery store. Undeterred, I set out to find a way to make the soup using ingredients that were more readily available to me.

I spent hours in the kitchen, experimenting with different combinations of ingredients and flavors. I tried using lime juice instead of tamarind paste, and I added extra garlic and ginger to enhance the broth. After several failed attempts, I finally landed on a version of the soup that was just as delicious as Sarah's.

I proudly served the soup to my family that evening, and they couldn't believe how amazing it tasted. They devoured the entire pot in minutes, and begged me to make it again soon. I knew that I had stumbled upon a recipe that would become a staple in our household.

Over the years, I continued to perfect the recipe for sour soup with green beans II. I experimented with different types of protein, adding shrimp, chicken, and tofu to create new and exciting variations of the dish. I also learned to adjust the levels of spice and sourness to suit my family's preferences.

As I shared the recipe with friends and family, they all raved about how delicious it was. Some even asked me to teach them how to make it themselves, and I happily obliged. I loved passing on the knowledge and skills I had acquired from Sarah, and watching as others fell in love with the soup just as I had.

Now, whenever I make sour soup with green beans II, I think back to that first time I saw the recipe and how it sparked a passion for cooking in me. I am grateful to Sarah for introducing me to this amazing dish, and for inspiring me to experiment and create in the kitchen.

I may have learned the recipe from someone else, but I have made it my own through years of practice and innovation. It has become a beloved family favorite, and I know that it will continue to be passed down through generations to come. Cooking has always been a way for me to connect with others and share love and joy, and this recipe is no exception.