Sour Cream Soup with Pickled Green Beans

Name: Sour Cream Soup with Pickled Green Beans
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Eastern European-inspired
Ingredients: 1 tbsp vegetable oil; 1 whole medium onion, diced; 2 whole medium carrots, diced; 2 whole medium potatoes, peeled and diced; 2 tbsp tomato paste; 1 l vegetable broth; 250 g pickled green beans, drained and cut into pieces; 150 g sour cream; 1 whole garlic clove, minced, optional; 1/2 tsp black pepper; 1 tbsp chopped parsley; to taste salt

A tangy vegetable soup with potatoes, carrots and pickled green beans finished with sour cream.

By Savva LoginovUpdated October 2, 2026

Total 40 minMakes 4 servings

Jump to Recipe

This sour-cream soup uses potatoes, carrots, onion and pickled green beans in vegetable broth. The source lists a full litre of broth but only one cup of beans and a large amount of tomato paste; this version balances those ingredients and adds the beans near the end so they keep some texture. Temper the sour cream with hot broth before stirring it in, then warm gently without boiling to keep the soup smooth. Heat oil in a soup pot over medium heat. Add onion and carrots and cook 5 minutes until softened. Stir in potatoes and tomato paste. Cook 1 minute, then pour in vegetable broth and add pepper. Bring to a boil, lower heat and simmer 15 to 20 minutes until potatoes are tender.

Sour Cream Soup with Pickled Green Beans

How to tell when it is ready

Whisk a ladle of hot broth into sour cream. Remove pot from heat and stir in the tempered sour cream. Warm gently without boiling. Add parsley and adjust salt.

Tips

Heat oil in a soup pot over medium heat.
Stir in potatoes and tomato paste.
Bring to a boil, lower heat and simmer 15 to 20 minutes until potatoes are tender.
Stir in drained pickled green beans and garlic if using.

Troubleshooting

If soup is too tangy, add broth or potato rather than more cream.
If sour cream curdles, blend the soup briefly until smooth.

Substitutions

Use plain yogurt for a tangier finish, adding it off the heat.
Use vegetable stock cubes diluted according to their package directions.

Variations

Add a pinch of sweet paprika.
Use dill instead of parsley.

Serving suggestions

Serve with rye bread.
Top with dill.
Add cooked white beans for a heartier bowl.
Offer extra sour cream at the table.

Make ahead

Measure and prepare the ingredients ahead. Follow the storage guidance after cooking: Refrigerate leftovers within 2 hours for up to 3 days. Reheat gently without boiling.

Storage

Refrigerate leftovers within 2 hours for up to 3 days. Reheat gently without boiling.

Food safety

Refrigerate leftovers promptly and reheat until steaming; avoid prolonged room-temperature holding.

Frequently asked questions

Can I use fresh green beans?

Yes. Blanch them until crisp-tender and add them earlier, with the potatoes, so they cook through.

How should I store sour cream soup with pickled green beans?

Refrigerate leftovers within 2 hours for up to 3 days. Reheat gently without boiling.

Serve with rye bread. Refrigerate leftovers within 2 hours for up to 3 days. Reheat gently without boiling.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Sour Cream Soup with Pickled Green Beans