Directions:
- Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
- Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.16 Kcal (1324 kJ) | ||
| Calories from fat | 76.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.5g | 13% | |
|---|---|---|---|
| Cholesterol | 8.76mg | 3% | |
| Sodium | 1215.63mg | 51% | |
| Potassium | 1158.68mg | 25% | |
| Total Carbs | 54.45g | 18% | |
| Sugars | 8.01g | 32% | |
| Dietary Fiber | 7.12g | 28% | |
| Protein | 9.12g | 18% | |
| Vitamin C | 26.1mg | 43% | |
| Iron | 4.2mg | 24% | |
| Calcium | 95.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 69.96 Kcal (293 kJ) | ||
| Calories from fat | 16.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.88g | 13% | |
|---|---|---|---|
| Cholesterol | 1.94mg | 3% | |
| Sodium | 268.99mg | 51% | |
| Potassium | 256.39mg | 25% | |
| Total Carbs | 12.05g | 18% | |
| Sugars | 1.77g | 32% | |
| Dietary Fiber | 1.57g | 28% | |
| Protein | 2.02g | 18% | |
| Vitamin C | 5.8mg | 43% | |
| Iron | 0.9mg | 24% | |
| Calcium | 21.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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