Russian cream of string bean soup from Twelve Months of Monastery Soups: International Favorites (page 131) by Brother Victor Antoine D'Avial-Latourrette

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fbcd on September 17, 2025

    This is a delicate soup suitable as a first course or served with a sandwich. As originally written, it is thin and very bland, even before adding the milk, so I have increased the beans, eliminated the milk, and added dill.

  • Nancith on June 01, 2015

    Such a simple, soothing soup! We really liked this. It was perfect for a cool day, light, but delicately flavorful. It was our main course, but would be great for a first course soup. I used frozen green beans; fresh beans would probably give it a little "beanier" flavor.

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