Russian Bean And Potato Soup - cooking recipe

Ingredients

1 teaspoon oil
1 large onion, thinly sliced
3 russet potatoes, cubed
1/3 lb green beans, 1-inch pieces
5 cups vegetable stock
2 teaspoons whole wheat flour
1/3 cup low-fat sour cream
1 cup sauerkraut (fresh if possible)
1 teaspoon dill weed
salt and pepper

Preparation

In large pot saute onions in oil.
Add potatoes and beans; cook for about 3 minutes
Add stock to prevent scorching.
Add remaining stock, lower heat and cook for about an hour.
Combine flour and sour cream.
Add to hot stew by spoonfuls; stir to blend.
Add sauerkraut and dill.
Cook for about ten more minutes.
Season with salt and pepper.