Zupa z Fasolki Szparagowej
Warm up your table with the comforting flavors of *Zupa z Fasolki Szparagowej*, a traditional Polish green bean soup that's rich, creamy, and packed with nourishing vegetables. Featuring tender green beans, hearty potatoes, and sweet carrots simmered in a flavorful broth, this satisfying dish is elevated with a creamy sour cream and flour mixture for silky consistency and a burst of freshness from chopped dill. Sautéed onion and garlic add depth, while hints of black pepper and salt tie everything together beautifully. Perfect for cozy family meals, this soup comes together in under an hour and is a delightful way to showcase seasonal vegetables. Serve it hot, topped with more fresh dill or a dollop of sour cream for an irresistible finish. Keywords: Polish green bean soup, creamy vegetable soup, Zupa z Fasolki Szparagowej recipe, dill soup, comfort food.
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Recipe Information
Ingredients
- 400 grams green beans
- 300 grams potatoes
- 150 grams carrots
- 1 medium onion
- 2 garlic cloves
- 2 tablespoons butter
- 1 liter chicken or vegetable broth
- 2 tablespoons fresh dill
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 200 grams sour cream
- 1 tablespoon all-purpose flour
Instructions
Wash and trim the green beans, then cut them into 3-4 cm pieces.
Peel and dice the potatoes into small cubes.
Peel and slice the carrots.
Finely chop the onion and mince the garlic cloves.
In a large pot, melt butter over medium heat.
Add the onions and garlic, sauté until the onion becomes translucent and fragrant.
Add the carrots and continue cooking for 2-3 minutes, stirring occasionally.
Pour in the chicken or vegetable broth, then add the potatoes and green beans.
Bring the soup to a boil, reduce heat, and let it simmer for about 15-20 minutes until the vegetables are tender.
In a small bowl, mix the sour cream with flour until smooth.
Take a ladle of hot broth from the soup and slowly mix it into the sour cream mixture to temper it.
Slowly pour the sour cream mixture back into the soup, stirring continuously to prevent curdling.
Season with salt and pepper to taste.
Remove the soup from heat and stir in the fresh dill.
Serve hot, optionally garnished with more fresh dill or a dollop of sour cream.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 6874 mg | 299% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 46.9 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 621 mg | 48% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3456 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
