Summary

Ingredients

• 1 kg cucumber (= approx. 3 pieces) peeled into cubes
• 2 onion (s), finely chopped
• 0.5 liter ½ stock, (instant poultry stock, etc.)
• 3 tablespoon sauce thickener, lighter
• 200 g sour cream
• 2 tablespoon clarified butter
• 8 sausages, (Viennese sausages), sliced
• 0.5 ½ bunch parsley or dill
• 3 slices toast
• 1 tablespoon sugar
• salt and pepper

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Instructions

1. Heat the cucumber cubes with the onion in 1 tablespoon clarified butter and cook for about 5 minutes. Puree in portions in the blender. Put in a saucepan and pour in the broth. Heat. Scatter the sauce thickener and bring to the boil. Stir in the sour cream, sugar, salt and pepper. Add the sausage slices and the parsley / dill and let it steep on the lowest heat.
2. In the meantime, dice the toast slices and toast them golden in a pan with the remaining clarified butter.
3. Put the soup and the bread cubes on the table separately. When you eat, add the bread cubes to the soup until they are crispy.