Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 tablespoon oil (rapeseed oil)
- 1 onion (s)
- 150 g bacon
- 600 g potato (s)
- 2 carrot (s)
- 1 leek
- 1 liter boiling water
- 100 ml whipped cream
- 1 jar pickled cucumber (salty dill cucumber), large jar!
- Vegetable broth, grained
- salt and pepper
- food starch
Print Recipe
Pin Recipe Instructions
- Heat the rapeseed oil in a saucepan. Cut the bacon into strips, chop the onion. Fry both in the hot oil, then pour the water over them and bring to the boil. Cut the carrots into thin half-slices, and add the leek into rings. Peel the potatoes, cut into small pieces, add to the stock, bring to the boil, add a little salt.
- When the potatoes are soft, pour the cucumbers through a sieve, collect the juice and add to the broth. Rinse and roughly grate the cucumbers, also add to the soup. Boil. Add the cream, thicken a little with cornstarch, simmer.
- After ten minutes, season to taste with salt, pepper and granulated vegetable broth.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below