Hearty and peppery, this soup with Ukrainian roots makes the most of humble ingredients.
Make Ahead: The soup can be refrigerated in an airtight container for up to 5 days. Reheat over low heat; you might need to add water or broth to thin it.
Servings: 8 - 10
- For the zaprashka (roux)
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup flour
- About 2 cups sour cream (may use low-fat; do not use nonfat)
- Water or vegetable broth, as needed (about 1 cup)
- For the soup
- 1 tablespoon unsalted butter
- 1 large onion, chopped (1 1/2 to 2 cups)
- Water, as needed
- 8 medium potatoes (about 3 1/4 pounds), peeled and cut into 1/2-inch pieces
- 1 pound fresh or frozen green beans, stringed and cut into 1-inch pieces
- Kosher salt
- Freshly ground black pepper
For the zaprashka: Melt the butter in a medium skillet over medium heat. Whisk in the flour, then add the sour cream and water or broth (in increments) to form a thick, creamy roux. Reduce the heat to low; cook for a few minutes, stirring. Transfer to a large measuring cup or remove from the heat; the yield is about 3 1/2 cups.
For the soup: Wipe out the skillet. Melt the butter in the skillet over medium heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until golden brown.
Fill a large pot halfway with water (no more than 9 cups) and bring to a boil over high heat. Add the potatoes, green beans, cooked onion and a generous pinch of salt. The vegetables should be barely covered. Reduce the heat to medium and cook, covered, for 20 to 25 minutes, until the potatoes are tender. Turn off the heat; remove and reserve 1 cup of the cooking liquid.
Stir the cup of the cooking liquid into the zaprashka, then add the thinned mixture to the pot of cooked vegetables, stirring to form a thickened soup. Taste and season with salt and pepper.
Divide among individual bowls; serve warm.
Adapted from a recipe by Daria Parrell of Fairfax.
Tested by Bonnie S. Benwick.
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