CUCUMBER SOUP
Ingredients
1 medium onion
2 carrots
1 parsley
¼ celery
1 medium-sized leek
2 potatoes
2 cloves garlic
300 g of pickled cucumbers
100 g Sokołów beef-vegetable broth
400 ml water
50 g butter
1 tablespoon sour cream
salt, pepper
parsley leaves
herbs for decoration
Preparation
- Finely dice the onion, potatoes, leek, and garlic. Grate the carrots, celery, and parsley on a coarse grater. Simmer it all together in butter. Then pour the broth concentrate and water and cook for about 25 minutes.
- Add cucumbers (grated roughly), cook for 5-10 minutes, whisk in cream. Season with salt and pepper.
- Garnish with parsley leaves or herbs.
