Prep 20 mins
Cook 45 mins
To make this vegetarian, use vegie broth instead of chicken. From Crescent Dragonwagon. Based on a cold Hungarian soup, but this one is served hot. The green beans need to be cut into very thin pieces. Don't add the cornstarch-yogurt mixture until just before serving. Good with a crusty "peasant" type bread.
- 12 ounces fresh green beans
- 4 small yukon gold potatoes, peeled and cut into small bite-size chunks
- 6 cups chicken stock (good quality-or vegetable broth)
- 3 tablespoons cider vinegar
- 3 tablespoons honey
- 3 garlic cloves, finely minced
- 1 teaspoon caraway seed
- salt & fresh ground pepper, to taste
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 2 celery ribs, diced (with some leaves if possible)
- 2 tablespoons sweet Hungarian paprika (good quality and fresh)
- 3 tablespoons cornstarch
- 3 tablespoons water
- 3⁄4 cup plain yogurt
- Cut green beans into 1/4-inch slices crosswise.
- Spray a large soup pot with nonstick cooking spray. Put in green beans, potatoes, stock, vinegar, honey, garlic, caraway, salt and pepper. Bring to a boil, reduce heat to medium-low, cover and simmer until vegetables are tender, about 30 minutes.
- Meanwhile, in a 10-inch skillet, melt the butter over medium heat. Add onion and saute until softened, about 4 minutes. Add celery and saute another 3 minutes. Lower heat slightly and sprinkle paprika over mixture. Cook another minute, stirring constantly.
- Scrape onion mixture into green bean pot and add a little water to skillet to deglaze it. Add this to soup pot. Take soup pot off of heat.
- When ready to serve, have soup very hot. Disolve the cornstarch in the water, making a paste and stir the paste into the yogurt.
- Whisk a ladleful of the hot stock into the yogurt. Turn down heat to low and stir cornstarch mixture into the hot soup. Using a wooden spoon, stir gently until soup has thickened slightly.
- Check for seasoning. Add more salt and pepper if needed, and adjust sweet/sour ratio by adding more vinegar or honey as needed.