Summary

Ingredients

• 1.2 kg stewed cucumber (s), alternatively cucumber
• 200 g potato (s)
• 1 onion (s)
• 2 tablespoons oil
• 1 liter vegetable stock
• 200 g sheep cheese
• salt and pepper
• 250 g round beef
• 2 stems dill

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Instructions

1. Peel the cucumbers, cut in half lengthways, scrape out the seeds (the seeds can be used for other purposes) and cut into cubes. Peel and dice the potatoes and onion.
2. Heat half of the oil in a saucepan and sauté the cucumber, potatoes and onion. Deglaze with the vegetable stock. Simmer for 15-20 minutes. After about 10 minutes, crumble 2/3 of the sheep cheese into the soup, stir and season with salt and pepper. Don`t forget: the sheep`s cheese is very salty.
3. While the soup is simmering, heat the remaining oil in a pan and fry the minced meat in it until crumbly and season. Cut the dill into small pieces.
4. Puree the soup, bring to the boil again, divide into plates and garnish with the remaining sheep cheese, minced meat and dill and serve.
5. Without the minced meat, it is a vegetarian variant that also tastes very good.