Inspired by Hungarian cuisine, this cold, savory, high-fiber, nutrition-packed soup is a summer delight with probiotic and antioxidant qualities. The soup stays fresh in the refrigerator for up to 2 weeks and its flavor becomes richer every day—especially when all organic ingredients are used. The original Hungarian recipe calls for sour cream, not yogurt. But we made the substitution because yogurt is lighter on cholesterol and goat dairy is easier to digest than cow products.
- One and a half pounds of string beans (**economically priced organic string beans are usually available at Costco, in frozen, easy to reseal bulk packaging);
- Half of a medium size red or yellow onion;
- 2 large or 3 medium size cloves of fresh garlic;
- 1-2 tablespoons of chopped fresh or dry parsley;
- 1 tablespoon chopped fresh or dry basil;
- One pinch of thyme;
- ¼ teaspoon of ginger powder;
- Small pinch of cayenne pepper;
- One teaspoon Worcestershire Sauce;
- ¼ cup extra virgin, organic olive oil;
- One cup organic vegetable broth;
- One teaspoon fresh lemon juice;
- 2 whole eggs
- One-and-a-half cup plain goat yogurt;
- ¼ teaspoon Pink Salt—or to taste;
2 cups of kale leaves— hard spines removed
- Wash & rinse string beans, pinch off tops & bottoms & pull off strings connecting them, then cut each piece in half & set aside in a bowl.
- In big soup pot, pour olive oil.
- Peel & chop onions into small pieces, add to oil & mix well, then turn stove burner to low heat.
- While onion is sautéing, peel & chop garlic & add & mix with onions when the onions turn translucent (glassy).
- Add & stir in string beans; add & stir in parsley, basil, thyme, ginger, cayenne, salt, Worcestershire Sauce.
- Add vegetable broth & enough bottled water to more than cover everything.
- Turn heat up to Medium, cover pot & boil until string beans are cooked al dente—i.e. still crunchy, not soft.
- In a bowl, beat eggs & egg whites into foam, add lemon, then fold in yogurt & whip until it is fully blended & bubbly.
- After string beans are cooked (see 7), take pot off the burner & let soup cool for 5 minutes.
- While stirring soup, start drizzling very slowly the egg-and-yogurt mixture into the soup; continue stirring while you pour & for 2 more minutes afterward.
- Let soup cool. Refrigerate. Eat as a cold snack, starter or main course with crackers or croutons. Bon Appetit!