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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes. | 2. Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		halved sliced	60.0	14.01	1.65	0.15
red potato	4		cubed	1270.0601	288.4851	34.2916	2.5401
green bean	1/2	pound	cut	70.3069	15.8077	4.1504	0.499
vegetable	5	cups	chicken	545.3	123.69	21.945	1.33
wheat flour	2	tablespoons		51.0	10.7955	1.9815	0.375
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
sauerkraut juice	3/4	cup		-	-	-	-
dill	1	tablespoon	chopped	20.13	3.6412	1.0547	0.9596
salt pepper	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.