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A blue bowl sitting on a wooden board, with the yellow soup in it. On the top you can see pieces of green beans and courgettes.

Romanian Green Beans Soup Recipe

This green beans soup recipe is light and makes for a perfect summer lunch. It can be made vegan as well by removing the sour cream dressing.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Soup
Cuisine Romanian
Servings 4 people

Ingredients
  

  • 275 gr green beans
  • 2 garlic cloves
  • 1 carrot
  • 1 onion
  • 1 courgette/zucchini
  • 2 tbsp sour cream
  • 300 ml bors see notes
  • 1 tbsp vegetable oil
  • salt to taste

Instructions
 

  • Cut the onion and the carrot into small cubes.
  • Heat the tablespoon of vegetable oil into a soup pot.
  • Fry the onion and the carrot for a few minutes, until soft.
  • Cover with water (around 3-4 litres).
  • Add the green beans to the pot, cut in thirds.
  • Add salt to taste and bring to boil.
  • Add the chopped courgette and simmer for 15-20 minutes, until the green beans are soft.
  • In a separate small pot heat the bors until it starts to boil.
  • Turn the heat off and pour it over the soup.
  • Meanwhile, mix the sour cream with the grated garlic.
  • When the green beans are soft, turn the heat off and start dressing the soup.
  • Add one ladle of hot soup to the bowl with sour cream and garlic, and whisk fast.
  • Continue to do so until the sour cream has reached the same temperature as the soup.
  • Then, pour the sour cream into the soup and mix to incorporate everything.
  • Serve the soup hot, with crusty bread.