keito potato


Russian-Mennonite Spring Soup Remade for Vegetarians
April 8, 2009, 6:21 pm
Filed under: recipes, soups | Tags: , , ,

Over the years I have created vegetarian versions of Russian Mennonite foods from my heritage.  In the original version of this green bean soup, ham was boiled to create a broth.  Here I have replaced the ham with 3 sauteed leeks, which provide plenty of richness and flavor.   My parents now like this version as much as the original.

The fresh summer savory is lovely with the green beans.  That combination makes the soup distinctive.

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GREEN BEAN SOUP RECIPE:

3 leeks

4-5 tablespoons olive oil

3 cups green beans

3 carrots

3 potatoes

6 cups water

1/4 – 1/2 teaspoon coarsely ground black pepper

1  1/2 teaspoon salt

1/4 cup fresh summer savory

1 cup half-and-half, light cream or whole milk


METHOD:

Wash and trim the leeks.  Thinly slice.  Heat the olive oil in a sturdy soup pot.  Add the leeks and saute gently on med-low heat.

Stir the leeks from time to time while you prepare the green beans, carrots and potatoes.

Trim the ends from the green beans, then roughly chop into 1-inch lengths.  Peel and thinly slice the carrots.  Peel and dice the potatoes. By this time, the leeks will have softened.

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Add the green beans, carrots, potatoes, water, salt and pepper.  Bring to a boil.  Cover and reduce the heat to simmer 20-30 minutes.

Wash and chop the fresh summer savory.  Add the herb to the soup, and let it simmer another 30 minutes.

Add the half-and-half or milk.  Adjust the salt and black pepper to taste.  Stir and serve.

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1 Comment so far
Leave a comment

What a great adaptation! I will be sure to try this…

Comment by Leah




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