Ingredients

• 300 g green beans
• 500 g young potatoes
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves garlic
• 1 liter chicken or vegetable broth
• 1/3 teaspoon turmeric powder
• 2 tablespoons chopped dill
• 2 tablespoons chopped chives
• 200 g sour cream 18%
• about 80-100 g feta cheese

Preparation

1. Wash the green beans, trim the ends and cut into pieces. Scrape the potatoes and cut into dice. Place in a pot with olive oil, butter, and peeled garlic, and sauté for about 4 minutes.
2. Add the beans and stir. Pour in hot broth, add turmeric, and bring to a boil. Reduce heat, cover, and cook for about 15 minutes until the vegetables are tender.
3. Add dill and chives and remove from heat.
4. Then add the previously tempered sour cream (transfer it to a bowl and gradually add a few tablespoons of soup broth each time, stirring).
5. Finally, add the feta cheese cut into small dice to the soup.