Salad With Green Beans And Dill - A Recipe With A Photo Step By Step

Traditional Austrian green bean salad with warm velvet sauce dressing with sour cream, lemon juice and dill

Ingredients

Green beans (fresh frozen) - 200 g

Beef or veal broth - 150 ml

Sour cream with 10% fat content - 100 g

Flour - 1 tbsp.

Butter - 1 tbsp.

Lemon juice - to taste

Dill - 1 branch

Baking soda - 1 pinch

Salt, ground black pepper - to taste

Bean boiling water

• 82 kcal
• 15 minutes.
• 15 minutes.

Photo of the finished dish

Step by step recipe with photo

This green bean dill salad is one of the most common salads in Austrian cuisine, called Dillrahm-Fisolen in Austrian. By the way, even in Austrian, not German - these two languages are very different from each other in relation to culinary terms. So, Fisolen in Austrian is thin green beans.

The salad dressing is, in my opinion, absolutely unique - not only is it hot, but it is also made on the basis of veloute meat sauce! Have you seen this before in vegetable salads? For me - for the first time.

By the way, it is with Dillrahm-Fisolen that such a legendary dish of Viennese cuisine as Tafelspitz is served.

Ingredients for one salad with beans and dill: 200 grams of frozen green beans (less frozen), 1 pinch of baking soda and cooking water. For the sauce - 150 ml of beef or veal broth, 100 ml of sour cream with a fat content of 10% or cream with a fat content of 30%, a tablespoon of butter and flour, lemon juice, salt and ground pepper to taste, plus a sprig of dill. If not under the Tafelspitz, then any other fresh herbs can be used.

Bring the water for the beans to a boil, throw in a pinch of baking soda and boil the beans for about three minutes (they should not be quite soft).

While the water for the beans is boiling, melt the butter and cook the flour in it.

Prepare velute sauce (you can read more about the features of its preparation at the link above).

Stir in the sour cream into the velute sauce, season with salt, pepper and bring to a boil.

While the dressing is boiling, chop the dill.

Combine beans and dressing, sprinkle with lemon juice, sprinkle with dill and mix.

The salad with beans and dill can be used both warm and cold, both independently and as a side dish to other dishes.

Enjoy your meal!

Other green beans recipes

Green beans salad for the winter

• Navy beans
• Green beans in a slow cooker
• Green beans and tomato salad
• Green Bean Lobio with Meatballs