Creamed Green Bean Stew with Potatoes and Dill From the Steamer

Wash the runner beans, remove the ends and cut into bite-sized pieces. Peel the potatoes and cut into cubes. Peel and finely chop the onion.

Steam the vegetables with the soup for about 10 minutes.

Take out a ladle of liquid and whisk it with flour and cream. Then pour the sauce back to the vegetables and steam for another 10 minutes.

Finally, season with salt, pepper and ground caraway seeds and serve the creamed green bean soup with brown bread.

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