If meat stock is not used, green bean soup is suitable for vegetarians.
Preparation time: 30 mins
Cooking time: 30 min
- 500 g/1 lb 4 oz green beans (runner beans or French beans)
- 100 g/4 oz butter
- 1 large onion
- 2-3 tbspns sour cream
- salt & pepper
- 2 l/4 pints of meat or vegetable stock
- If making a traditional stock as the basis for the soup, put 600 g/1lb 8 oz of beef bones in a saucepan and cover with water, 5 cm/2 inches above the level of the bones. Bring slowly to the boil and skim off the foam that forms on the surface. Add 1 tablespoon of allspice. Simmer over a low heat for 2 to 3 hours. Strain the stock. Remove any meat from the bones for use in meatballs or rissoles before discarding. As the stock cools, fat forms on top. This fat is not removed in traditional Azerbaijani cooking, but it can be skimmed off and thrown away for those who don’t like very fatty soups. (Stock can be made in advance and stored in the refrigerator for up to five days.)
- Top and tail the green beans and chop finely.
- Bring the beans to the boil in the meat or vegetable stock and simmer for 15 minutes until the beans are cooked.
- While the soup is simmering, chop and fry the onions in the clarified butter.
- When the beans are cooked, add the onion to the soup.
- Add butter and salt & pepper.
- Serve with sour cream.
- Meatballs can also be added to the soup.