Green Beans in Buttermilk
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 large potato (s)
- 1 glass beans (fine green beans)
- 0.5 liter ½ buttermilk
- 1 cup sour cream
- 1 tablespoon flour
- salt
- some butter
- Savory
- water
Print Recipe
Pin Recipe Instructions
- Cut the potatoes into small cubes, do not cover them completely with water in a saucepan, season with salt and simmer until almost done. In the meantime, stir the flour with a little buttermilk until smooth and only then add the remaining buttermilk and the sour cream.
- Drain the green beans (catch the water) and pour them onto the potatoes (do not drain the potato water!). Then pour the mixed liquid over it, stir everything and slowly bring to the boil and simmer for about 10 minutes. Stir frequently so that the liquid does not stick. Finally, season with salt and add savory to taste.
- Now melt a little bit of butter in the no longer boiling soup. If the soup is too creamy for you, you can use the collected bean water to make it more liquid.
- You can also leave out the green beans and have a buttermilk and potato soup. The soup tastes best when it has rested for about 15 minutes after cooking and is no longer quite as hot.
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