Pickled Cucumber Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g beef, for cookin
- 1 bunch soup vegetables
- 1 teaspoon salt
- 150 g potato (s), diced
- 500 g pickled cucumber (s), from the jar
- 0.5 liter ½ cucumber liquid
- 0.25 liter ¼ yoghurt, 3.5%
- 1 bunch dill
Print Recipe
Pin Recipe Instructions
- Put the beef with the cleaned soup vegetables in salted water in cold water and cook. Then remove the meat and the soup vegetables and cook the potato cubes in the broth.
- In the meantime, dice the meat, celery and carrots and grate the pickles. Add everything to the potatoes in the stock and briefly bring to the boil again.
- Then fill the soup with cucumber liquid (depending on your taste) and season with yoghurt and salt.
- Sprinkle with dill before serving.
- A slice of country bread can be served with it.
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