Step 1
Pour about 1.5l of water into the pot, put the meat, allspice, bay leaf and salt - cook the stock.
Step 2
Peel vegetables, cut potatoes into cubes, grate parsley, carrots and cucumbers on large gratings.
Step 3
When the stock is ready, add potatoes, parsley and carrots and season the vegetables, cook until the potatoes are tender.
Step 4
Grate the pickled cucumbers on a vegetable grater with large eyes.
Step 5
Add grated cucumbers and cook for about 5 minutes.
Step 6
Add chopped parsley and cream and season to taste.
Step 7
We turn off the heating and serve. Enjoy your meal.
Wyjaśnienie:
INGREDIENTS
pickled cucumbers with juice - 500 ml (1 packet)
onion - 1 pc.
potatoes - 500 g
carrot - 1 pc.
celery - 1 pc.
parsley - 1 pc.
sour cream 18% - 150 ml
fresh dill - 1 bunch
butter - 50 g
salt
pepper
sunflower oil
vegetable decoction or water1.5 l
sugar - 1 tbsp
PREPARE
a coarse-mesh grater
STEP 1: WE KEEP AND FRY VEGETABLES
Dice the celery, carrot, parsley and onion into small cubes, and dice the potatoes. Fry the onion and potatoes in a pot, in oil with butter.Season with salt and pepper.
We add celery, carrots and parsley. Stir and fry the vegetables, then pour the broth over them. Cook the whole thing until the vegetables are soft.
STEP 2: WE WRAP CUCUMBERS AND COOK SOUP
Grate the cucumbers with the peel on a coarse grater, fry them in hot oil in a pan and add to the soup.Pour the cucumber juice, bring it to a boil and season to taste with sugar, salt and pepper. We reduce the fire to a minimum.
STEP 3: WE SPARE AND SERVE THE SOUP
Combine the cream in a bowl with a few tablespoons of hot soup and a little salt and pour it into the pot, stirring vigorously. We add the chopped dill.
Serve the soup in deep plates, decorate each portion with a few sprigs of fresh dill
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