Ingredients
-
-
12
-
4
-
6
-
3
-
3
-
3
-
1/2 - 1
-
-
-
2
-
1
-
2
-
2
-
3
Directions
Hungarian Green Bean and Potato Soup, A Crescent Dragonwagon recipe, a delicious sweet and sour soup, don’t omit a thing, as all the flavors meld into an incredible dish Cutting the beans into very thin diagonal slices is important; if you have a food processor, stand them up in the feed tube and use the slicing disk Make sure your paprika is fresh for best flavor For a much richer version, use up to a cup of creme fraiche or sour cream instead of the Yogurt Creme fraiche will not require the cornstarch mixture as a stabilizer I like to add a bit of Spanish smoked paprika, but it isn’t necessary A full-flavored stock is essential I streamline her directions when I make this by sauteeing the onion, celery, and garlic in the soup pot, then adding the other ingredients and cooking it I see no reason to clean two pans if I can clean just one!, A Crescent Dragonwagon recipe, a delicious sweet and sour soup, don’t omit a thing, as all the flavors meld into an incredible dish Cutting the beans into very thin diagonal slices is important; if you have a food processor, stand them up in the feed tube and use the slicing disk Make sure your paprika is fresh for best flavor For a much richer version, use up to a cup of creme fraiche or sour cream instead of the Yogurt Creme fraiche will not require the cornstarch mixture as a stabilizer I like to add a bit of Spanish smoked paprika, but it isn’t necessary A full-flavored stock is essential I streamline her directions when I make this by sauteeing the onion, celery, and garlic in the soup pot, then adding the other ingredients and cooking it I see no reason to clean two pans if I can clean just one!
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Steps
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1
Done
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Spray a Large Soup Pot With Cooking Spray, Put in It the Beans, Potatoes, Stock, Vinegar, Honey, Caraway Seeds, Salt, and Pepper. Bring to a Boil, Reduce Heat, and Simmer, Covered, Until the Vegetables Are Tender, 30 to 35 Minutes. |
|
2
Done
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Meanwhile, Melt the Butter in a Ten-Inch Skillet. Add the Onion and Saute Until Soft, About 4 Minutes. Add the Celery, Saute Another 2 to 3 Minutes. Lower the Heat Slightly, and Sprinkle the Vegetables With the Paprika. Let the Mixture Cook a Minute, Stirring Constantly. Scrape the Sauteed Vegetables Into the Soup Pot. Add a Little Soup Liquid to the Skillet and Deglaze It, Then Scrape the Pan Contents Into the Soup Pot. Remove the Soup Pot from the Heat. |
|
3
Done
|
When Ready to Serve, Have the Soup Good and Hot. Dissolve the Cornstarch in the Water and Mix It to Make a Smooth Paste, Using Your Fingers If Necessary. Stir This Paste Into the Yogurt. Whisk a Ladle of the Hot Bean Stock Into the Yogurt-Cornstarch Mixture. Turn Down the Heat Under the Soup as Low as Possible, and Stir the Cornstarch-Stabilized Yogurt Into the Very Hot Soup.using a Wooden Spoon, Stir Gently Until the Soup Has Thickened Slightly, About 5 Minutes. Taste and Adjust Seasonings (including Honey and Vinegar), If Necessary, and to Be Sure There Is No Raw Cornstarch Taste. Serve Hot With a Rustic Bread. |
