Making Austrian-Polish Yellow Wax Bean Soup

Sometimes you never realize that there are recipes that would be unfamiliar to the average person. This soup recipe is one of my favorites because it has a distinct taste unfamiliar to one’s taste buds. It is not odd or weird tasting, but if you like German potato salad then you probably will love this soup.


• Yellow wax beans, fresh is best, as many as you wish
• Potatoes, as many as you wish
• 2 or 3 lbs pork ribs or pork chops
• White vinegar
• 2 Tbsp. Butter
• Flour
• Water
• Salt


• Salt your meat and cook in soup pot filled with water. When the pork is fully cooked, remove it from the pot, save the water, let it rest and then separate it from the bones.

• To the pot, add peeled potatoes, diced or larger chunks as preferred, and continue to cook.

• Add wax beans to the pot stir and cover. When cooking the beans, make sure they are cooked through. If they are too hard, the taste is not as good as it should be.

• When the wax beans are fully cooked, return the meat to the pot. Lower heat to medium/low.

• In a small heated frying pan, mix melted real butter, add flour, add salt, and mix into a paste. Add a little water to keep it from being too thick. Set aside to cool. Turn the heat up on the pot to medium.

• When the paste has cooled, slowly put it in the pot while stirring. After 10 minutes, you can lower the heat to medium/low and continue cooking until it gets a little thicker rather than a thin watery soup.

• When ready, ladle soup into a bowl. Add a teaspoon or tablespoon of white vinegar to the bowl and stir it a little. This makes the soup taste better. I hope you enjoy it.


1 Comment

  1. Gayle said,

    December 16, 2015 at 12:57

    My mom made this. She called it kfas soup. What do you think that means

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