2 tbsp. butter
1 tbsp. paprika
2 carrots, chopped
2 celery stalks, chopped
1/2 sm. onion, chopped
1 rutabaga, kolirobi or turnip
4 c. raw string beans, chopped

IBREN:

1/3 cube butter
3 tbsp. (heaping) flour

Ibren: Brown, then thin with cold water. Reserve.

Fry onion in butter with paprika. Add rest of vegetables. Stir to coat with butter. Add enough water to steam the vegetables for 15-20 minutes. Add enough water to make a soup. (1 to 2 quarts depending on number of servings.) Simmer 1 hour. Add Ibren and sour cream. Serve hot.