Green beans soup

Green beans soup
  • 60 Dekagram (dkg) green bean
  • 2 Table spoon (tbsp) olive oil
  • 1 Piece onion small
  • 2 Piece garlic cloves
  • 2 Decilitre (dl) sour cream
  • 1 Table spoon (tbsp) parsley
  • 2 Piece carot
  • 1 Table spoon (tbsp) vinegar
  • 2 Tea spoon (tsp) red pepper sweet
  • 2 Tea spoon (tsp) salt
  • 15 Decilitre (dl) water

season: Summer

occasion: 4Family

origin: Traditional (National&Religious)



This is a delicious vegetable soup as you can add some sour cream and a little bit sour because of vinegar. I love it cold and warm. Wash the green bean and cut them into 2 cm pieces. Heat the oil and sautee the shredded onion, bean, carot and garlic with salt 10 minutes, than add the flour and red pepper, stir them and put to water. Cook at least 20 minutes, once the bean and carot is soft, add the vinegar and sour cream and parsley. Just boil it 1-2 minutes and the soup is ready to serve with fresh bread.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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