Hungarian Green Bean And Potato Soup

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• cooking spray
• 12 ounces fresh green beans, trimmed and cut into quarter-inch slices
• 4 small potatoes, diced
• 6 cups chicken stock or 6 cups vegetable stock
• 3 tablespoons cider vinegar
• 3 tablespoons honey
• 3 garlic cloves, pressed
• 1/2-1 teaspoon caraway seed
• salt, to taste
• pepper
• 2 tablespoons butter
• 1 large onion, diced
• 2 celery ribs, diced (use leaves, too)
• 2 tablespoons sweet hungarian paprika
• 3 tablespoons cornstarch
• 3 tablespoons water
• 3/4 cup plain yogurt

Recipe

• 1 spray a large soup pot with cooking spray, put in it the beans, potatoes, stock, vinegar, honey, caraway seeds, salt, and pepper. bring to a boil, reduce heat, and simmer, covered, until the vegetables are tender, 30 to 35 minutes.
• 2 meanwhile, melt the butter in a ten-inch skillet. add the onion and saute until soft, about 4 minutes. add the celery, saute another 2 to 3 minutes. lower the heat slightly, and sprinkle the vegetables with the paprika. let the mixture cook a minute, stirring constantly. scrape the sauteed vegetables into the soup pot. add a little soup liquid to the skillet and deglaze it, then scrape the pan contents into the soup pot. remove the soup pot from the heat.
• 3 when ready to serve, have the soup good and hot. dissolve the cornstarch in the water and mix it to make a smooth paste, using your fingers if necessary. stir this paste into the yogurt. whisk a ladle of the hot bean stock into the yogurt-cornstarch mixture. turn down the heat under the soup as low as possible, and stir the cornstarch-stabilized yogurt into the very hot soup.using a wooden spoon, stir gently until the soup has thickened slightly, about 5 minutes. taste and adjust seasonings (including honey and vinegar), if necessary, and to be sure there is no raw cornstarch taste. serve hot with a rustic bread.