Cooking & Baking
Related: About this forumWho has a recipe for Polish Green Bean Soup? The one I remember so fondly...
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... was one my buddy's mom made on holidays. It was very simple with green beans, kielbasa,
a relatively thin creamy(?) broth and tons and tons of vinegar.
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It was one of those soups you could have for lunch every day of your life and not get bored.
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Like when I left home at 16 and my buddy's grandma took me in. She was on SS and helping
out 2 or 3 other kids. Lunch AND dinner every day was a simple potato soup and fresh-baked
bread. It was ambrosial... and I would STILL be happy to have that for lunch every day.
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elleng
(130,126 posts)but I love to hear your story.
Warpy
(110,900 posts)and might be a good place to start tinkering with the recipe (like milk instead of sour cream, extra pepper instead of paprika, alternative seasonings all come to mind): http://easteuropeanfood.about.com/od/hungariansoups/r/greenbean.htm
The only other one I thought that looked simple and good was a "sausage optional" one that I'd definitely do without the sausage: http://www.yummly.com/recipe/Green-Bean-Soup-_-Gruene-Bohnen-Suppe-Recipezaar?columns=4&position=1/9
Most of the others I saw looked overly rich to me.
MiddleFingerMom
(25,163 posts).
These folks had kept a Polish tradition of LOTS of vinegar (considered by Poles as kind
of a health supplement -- they sometimes did shots of plain white vinegar).
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This may be closer to what I was looking for. It doesn't come from a Polish source, but
someone's Transylvanian grandmother.
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6 servings
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2 pounds fresh green beans
1 clove garlic, minced
1 sprig fresh parsley
1 pinch salt
2 slices bacon
3 tablespoons all-purpose flour
1 onion, chopped
1 cup sour cream
3 tablespoons vinegar
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1. In a large pot over medium heat, combine green beans, garlic,
parsley, salt and water to cover and cook until beans are tender.
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2. Fry bacon until crisp, set aside. Add onion and flour to bacon
grease, stirring until smooth and brown. Add some water from
the beans, stirring slowly and constantly to prevent lumps.
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3. Cook to thicken a bit, then add it to the bean soup and bring
to a boil. Stir in crisp bacon, sour cream and vinegar.
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I do remember onions in the soup... but no bacon (a fair amount
of kielbasa disks, though). She may have used more vinegar --
it REALLY "brightened up" the taste.
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I think I'm going to try this one, substituting the sausage for the
bacon..
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Warpy
(110,900 posts)in the first one I posted and the one I find the more intriguing.
I might have a new favorite soup this summer when the green beans start to come in.