Wax Bean Soup Recipes

Does anyone have a recipe for a hot soup using yellow wax beans and sour cream? My mom used to make this, but I never wrote down the recipe and now she's gone. Any recipes would be really appreciated (by me and my sister!)

Thanks!

search engine?

My Mother in law used to make a soup she called blood soup . She uses apples raisins, dates ,duck and some of the blood mixed with floor has any one heard of this?

and does anyone have a recipe. Thanks

My Mom made it all the time too but she didn't use apples or raisins, she used prunes. I don't have the recipe though. It's called "czarnina".

Our mom made something similar:

yellow wax beans, cleaned & cut (I prefer to cut the lengthwise and then in half)
potatoes, cubed
anything else you have in your kitchen that you want to add (ie. celery, carrots, peppers, etc)
onion
oil
dill or parsley
salt/pepper
sour cream / milk or buttermilk

In one pot cook the potatoes in salt water until just tender and add whatever other ingredients you want to add and finish cooking until all veggies are tender. Chop onion and saute in oil until tender but not brown and add to the veggie mixture. Mix and add seasoning to taste - if you prefer a spicier soup, you can use hot yellow peppers and that will spice the soup up. Let the soup cool a bit and in a bowl, mix sour cream and milk until it is a thick liquid or use some buttermilk on its own. Add the milk mixture to the soup when it's cooled a bit and add the dill or parsley (depending on if you like dill) and heat up to when ready to serve.

The measurements were never specific with my mom's recipes - they just got put together.

I know a recipee for Wax Worm soup, if interested.

czernina

the polish soup you may be thinking of is not yellow wax bean. it's either grochowka (split yellow peas) or fasolowa (northern or other white beans - in poland it's called fasola jaś)

my grandmother made a soup she called sour bean soup. I don't know the exact recipe, but she boiled a ham bone for the broth (sometimes she's chop up a ham staek for more meat in it). She added chopped potatoes & carrots ( and maybe a bit of celery). When they were tender she added canned wax beans and canned cut green beans and the sour cream. She also added some vinegar and would always put the bottle of vinegar on the table if anyone wanted to add more to the soup. It was so good!

Here is the way that we still make. It is nothing more than white borscht with vegetables added. As a kid I remember my Grandmother along with other Polish Immigrants going to farms during the depression to pick beans. At the end of the day they brought beans back. This is really Peasant food.

Recipe
Two quarts of water ( Depending on how much you want to make)
Pork chops or spare ribs or fresh sausage. Salt pepper
Onion, celery potato's and fresh beans Optional Parsley Add potatoes later
Bring to a boil and then simmer for about an hour??? Add potatos about a half hour before completion.
Mix a cup of sour cream 1/2 cup of milk, and flour to thicken.
(Zapraska) Pour into soup, Stir, add vinagar to taste. Soup will be white

Thanks to all of you for the recipes...

I am putting a recipe book together for family of my moms (deceased) recipes.

I have been obtaining a few from my remaining Aunt, (Mom never had them written down) and my Aunt remembers my Grandmother making a White Soup, with wax beans and vinegar. She mentioned that she loved the soup, however the soup was without meat stock. I will give her your recipes and she will be very happy.

the blood soup as I remember is called "czarnina" I'm sure if you go to a search engine you'll be able to get the recepie.

I have a recipe that my late mother-in-law gave me using yellow wax beans. She called it white borscht soup.

3-4 lb smoked picnic or smoked ham shank
put in large pot and cover with water add 1 med chopped onion 2 bay leaves & chopped celery (1-2 stalks) 1 teas parsley and salt & pepper to taste. Boil till tenderness. 1 hour before ham is done cooking add 4 cubed potatoes 1 cup of wax or green beans. After potatoes are tender cool soup to room temperature and remove bay leaves and dice ham.

In a separate bowl beat 1 egg and add about 8oz of sour cream and wisk together. Slowly ladle mixture to cool soup (make sure soup is very cool otherwise it will curdle)! Slowly simmer soup until warn enough to eat. Be sure not to use high heat it will cur dell!

Enjoy!
polkamaniac

Just made this with fresh garden beans my 18 month old grand daughter loved it!

Recipe

2 pounds of wax beans
4-5 potatoes
1/2 lb. bacon
2-3 tbsp vinegar
1 c. light cream

Wash, clean and cut wax beans into 1/2 inch pieces. Peel and dice potato. Boil together in salted water until tender. DO NOT DRAIN Cook bacon until crispy. Add flour to the bacon grease to make a roux. Stir roux continously and then add to beans and water to thicken bean/potato broth. Add salt and pepper to taste. Add crumbled bacon,vinegar and cream. Stir well and simmer 1/2 hour.

This recipe is from my Mom. --not in writing-- ingredient amounts are approximate but it works GOOD LUCK

Hello all! I have a Polish recipe for "yellow bean soup", white soup with vinegar (sour cream is optional), from my mom and grandmother. Hope this one is what you're looking for. I just made some today (with fresh wax beans from the farmer's market).

3 or 4 pork neckbones *
20 oz. yellow beans
3 or 4 quarts water
2 C. carrot circles
2 C. diced potatoes
2 tsp. salt
1/3 C. vinegar (or more, if you like, to taste)
1/2 C. heavy cream **
1/2 C. flour
A little sugar, to taste (optional)

* you can use other cuts of pork
** in place of cream you can use 1 egg and a little milk

Brink neck bones and water to boil and simmer for 45 minutes. Add carrots. After 15 minutes, add yellow beans. After another 15 minutes, add potatoes. Add vinegar. In a bowl, mix the cream and flour, then add some of the hot soup to the mixture to bring up the temperature to that of the soup (otherwise you will have lumps). Add this mixture to the soup and cook for another half hour.

I added a little beef soup base because my soup came out a bit bland (I didn't use potatoes because I don't like them in soup).

Enjoy!

Yes please send me this recipe. I don,t know if this is the one but it sounds close. I was such a little girl I can,t remember. Hope you use sour cream! I sure do miss my grandma! Linda

mom4smak@yahoo

I have a receipe for "hot dog soup" but it doesn't have yellow beans...Do you want it?

Not sure anyone ever got back to you with this, I am just seeing it. My grandmother (Croatian) used to make this soup too. This is a method rather than a specific recipe, since that is how she taught me. She got good quality sausage (uncooked) and put that in a large pot with water to cover the sausage by a couple inches. This was put on to boil until the sausage was almost cooked. At that point she put in the beans, green or wax, and cooked until they were tender but not mushy. Add more water as needed. In the meantime, she made a roux with equal parts lard (you can use butter) and flour, cooking till smooth and browned. That was then stirred into the soup and cooked for a few minutes. Remove the soup from the heat, cut the sausage into bite-sized pieces and return to the pot. At this point, she stirred in a small carton of sour cream, the real thing, not fat free! It was not cooked, just stirred through. Add salt and pepper to taste and it's done. I LOVE this soup!!!!

Thanks for the recipe; sounds yummy. I think I'll try to make a pot, after the weather cools down a bit. Perfect soup for winter months ;)

I got this from a good friend.

Wax Bean Soup ("Sczeska")
2 slices pork steak, cubed (or precut pork)
6 potatoes, peeled and cubed
1# carrots, diced
1 medium onion, diced
1# yellow wax beans, cut in 1" pieces
8 - 10 allspice
1 bay leaf
salt and pepper to taste

Fill large soup kettle (at least 4 quart) 3/4 full of water. Add pork, salt and pepper and bring to full boil. Skimfoam as mean boils. Turn heat down to medium, add bay leaf, allspice and onion. Cook at medium 30 minutes. Add beans. Bring back to boil. Then simmer 2 hours so beans and meat are very tender. (The longer it simmers, the better the stock.) Add carrots and potatoes. Bring back to full boil then simmer another 45 minutes to one hour.

In small bowl, beat 3 eggs until frothy. Mixin 1/2 c flour and 1 c sugar until well blended. Next, add 1/2 c vinegar. Blend well. Add egg mixture to soup. Bring to medium boil and stir well. Simmer 1/2 hour so flavors meld. Bon Apetit!

I know the soup!! My mom made it often and I loved it. But of coursse, recently I have been trying to locate several recipes and can't fine them. !!!!!!!! Will keep looking.

It is but I hate the name blood soup....it is duck soup using very little of the duck blood, basically strained. Can no longer purchase the duck with blood to make the soup. Are revised recipes. My dad made the best was a special treat especially at Christmas. How I miss those days.

My Hungarian grandma made it all the time don't remember the name. It was wax beans, dill and sour cream, it was almost sweet and sour and it was awesome.

Grew up eating Sczeska - Wax Bean Soup. When my Mom made it, she used only the wax beans, pork shanks and sour cream (and seasonings, of course) since this is how my Dad liked it. My version is a little different. The problem is nothing is really measured. I just make it. I use a 12 qt. pot when I make it because I like room for stirring.

Fill the pot 3/4 full with water. Add about 4 lbs. of country style pork ribs and let come to a boil. Skim the foam off until there is very little left. After you're done skimming, add the seasonings. I usually add salt, pepper, 10-12 whole allspice, 1 chopped onion, about 3 ribs chopped celery, and 1 lb. or less chopped or sliced carrots (I use the baby carrots and cut them in half lengthwise and then into thirds). (Potatoes later.) Turn down the heat and let cook until the meat is done, then remove the meat and bones and let them cool a bit so you can handle them. After removing the meat, add the cut up wax beans (I'm guessing about 2-3 lbs. I don't weigh them, because as I said I grew up with this and go by looks rather than weight) and cut up potatoes (8-10 medium size). While these are cooking, remove the bones from the meat and cut in bite size pieces. When the potatoes and beans are tender, add the meat back into the soup. This does make quite a bit so if you want to freeze some of it you can. Just remove the amount you want to freeze now, before you add the sour cream, and let it cool down so you can freeze it. I use 1-1 1/2 pints of sour cream but you can add as much or as little as you want. I put the sour cream in a 2 qt. kettle and stir some of the hot soup into it a little at a time so it doesn't curdle. By the time the kettle is about 3/4 full, you can pour it into the soup and stir it in. Only one more step left - Enjoy! Hope you can make sense of this. Oh yeah, I almost forgot, before you add the meat and sour cream, try to find all the allspice. You really don't want to bite into one of them while eating your soup. LOL

I am in the process right now. But I can not seem to find fresh yellow wax beans so I plan on rinsing the canned wax beans before use. Trader Joe's use to carry them but it was Yellow and Green mixed package. It's added on last anyway.

Pork Yellow Wax Bean Soup

Ingredients:

 2 or 3 lbs pork ribs or pork chops
 2 or 3 Large White Potatoes peeled and cut into 1/2' pieces
 Yellow wax beans or mixed Green, fresh is best as many a you like, de-stringed and cut 1" pieces
or rinse 2 cans.
 1 Onion, peel and cut 4 ways
 3 cloves Garlic
 1 cup Sour Cream or to taste
 2 Tsp Real Butter
 Water or Broth
 Salt
 Grind White Pepper

 In a pot fill water or broth just to the level of covering Pork meat, Garlic Cloves, Onion, Salt, and Pepper
after cooked to tender, stain and separate bones.

 To the pot of stock, add Potatoes, continue to cooking until aldonta.

 Extract about 1 1/2 cups of stock and set aside.

 Add Wax Beans to the pot Stir and cover. When cooking the Beans,
make sure they are cooked through.

* Return the meat to the pot. Lower heat to medium/low

 To the extracted stock, add 1/3 cup to Sour Cream and stir.

 Add mix Sour Cream to the pot.

 In a small heated frying pan, mix melted real butter over a medium flame, add flour,
mix with a fork until browning and looks like paste and lower heat.

 Slowly pour in the other 1/3 stock as your mixing in the frying pan.
reduce heat add more liquid than join to the pot and set low.

Enjoy!



@jonesbub1 did you ever find the soup?
My grandma immigrated from Poland and made a soup with yellow wax beans, spices, potato, cream and ham broth. In our family, we often ladled it into bowls already half-full of cooked macaroni noodles. As kids, we called it "macaroni soup" - I doubt we would have eaten it if it had been presented as "sour cream soup" or "bean soup". My aunt cooks it traditionally with lots of wax beans. My mom cooks it with mainly ham and potatoes. Let me know - I may be able to help out!

My moms family made yellow bean potato soup Had no meat. Was made using milk and vinegar for broth. Milky broth was so good. not sure what else was in it besides the milk and vinegar. So sorry I'm ever got recipe. . Anyone have recipe that fits this.

Milk and vinegar for broth? Yes, you can add 1 spoon of vinegar for flavour. As for milk, it is cream but again 2-3 spoons.

Look for recipes googling: zupa fasolowa z octem.

My grandma calls it "Butter Bean Soup".
Yellow beans
Carrots
Celery Onion
Potato
Butter
Parley
Dill
Chives
Chicken broth
Milk or Cream

Sautee veggies to soften in the butter. Add chicken broth and cook gently till tender. Add a few cups of milk or cream. Potatoes will thicken the soup. Turn off the heat and add parsley, dill, and chives.

@nunczka
Looks the same as mother-in-law used to make. She used port steak with it. Was so good!

Sadly Nunczka passed away several years ago and won't see your reply.


Very English too; traditional in the North. Butter beans are very versatile and make a nice soup, though I'd not use dill in it..

In Poland they're usually used a little differently but are always good.