Cucumber Soup, Polish Style

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Soup
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Peel the potatoes and cut into cubes. Grate the cleaned carrots and half of the celery, add the allspice and bay leaf and the rest of the soup vegetables to the soup (or chicken stock) and cook until soft.
In the meantime, grate the cucumbers and fry them lightly in oil (do not let them get dark) then add them to the soup. I add a shot of the cucumber water, but it doesn`t have to be. I like it sour best! The whole thing is then cooked for about 10 minutes.
Mix the cream well with the flour and slowly pour over a sieve - there are no lumps - into the now boiling soup. Finally, season with salt and pepper and sprinkle with the dill.
After cooling, the soup will keep in the refrigerator for about 3 - 4 days. I freeze them when enough for my children.

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