Sour-cream green-bean soup is welcome even lukewarm in summer. Dill or parsley is not mere decoration here; it decides the direction of the whole bowl.
Method, step by step
- Sauté the onion, add the vegetables and chopped green beans.
- Pour water, salt and cook just until soft, so that the beans do not lose all their hold.
- Mix the sour cream with the flour and a little hot soup until smooth, then mix it in. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Adjust the sour taste with a little vinegar and a pinch of sugar, and finish with herbs. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
Practical tips and common mistakes
- Before mixing, turn down the heat; sour cream does not like to be attacked with a warm welcome.
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
