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1 pound green beans

5 cups cool water

4 tablespoons tarragon vinegar

2 tablespoons onion, minced

2 tablespoons sugar

2 teaspoons salt

1 clove garlic, crushed

1 – 4” stem fresh tarragon (optional)

2 tablespoons flour

1 cup sour cream

¼ teaspoon fresh dill or mint leaves, minced


Rinse the beans well.  Trim end and cut beans into ¼” long pieces.

Combine the beans, water, 3 tablespoons vinegar, onion, sugar, salt, garlic and tarragon stem in a sauce pan *.  Bring liquid to a simmer, partially cover, and simmer for 15 minutes.

Blend together the flour and sour cream in a bowl.  Stir one cup of the hot soup into the sour cream, then reverse the cream mixture into the soup.  Return to a simmer and cook another 5 minutes before stirring in the remaining tablespoon of vinegar.

Chill thoroughly.  Serve with garnish of fresh dill or mint.


* Use a coated aluminum, stainless steel, or ceramic covered cast-iron pan.