I have to say that my mom was an excellent cook. Growing up I especially loved her soups. And today I would rather make a great soup rather than almost anything else. Our ethnic background is Eastern European, so many of the dishes I ate while growing were sour cabbage and vegetable soups. This is a sour cream soup that I really like to make when the weather turns cold. The one drawback is that it doesn’t freeze well being a cream soup.
- 1 quart fresh String Beans, yellow wax or green, cleaned and snapped into 2 inch pieces
- 2 quarts Water
- Sea Salt to taste
- 5 tablespoons All Purpose Flour or Wondra Flour
- 1 cup Sour Cream (regular or low fat)
- 1 1/2 tablespoons White Vinegar (For a silghtly different taste try some White Wine Vinegar)
- 2 tablespoons Butter (Or try some ghee. It is clarified butter without milk fats)
- Fresh or dried Dill weed as a garnish
Bring the salted water to boil, add the string beans and reduce heat to simmer. Cook the string beans for 30 minutes. Just before the beans are finished cooking, mix the flour, sour cream and 1 cup of hot water from the beans together until smooth. The hot water from the bean pot will allow the flour and sour cream mix to fold into the hot bean water without breaking or curdling. Add the vinegar and simmer until smooth and slightly thick.
Just before laddling into soup bowls, add the butter. Garnish with the dill and serve.