Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 liters broth, clear cooked from bones
- 200 g carrot (s)
- 100 g celeriac
- 100 g parsley root (s)
- 500 g potato (s)
- salt and pepper
- 6 cucumber (s), (pickled cucumber)
- 100 ml cream
- parsley
- possibly flour
Print Recipe
Pin Recipe Instructions
- Clean the vegetables, cut them into small pieces and cook. Peel the potatoes, cut them into cubes and cook them with the vegetables until soft, season with salt and a little pepper (not too salty, pickle cucumbers are also added).
- When the vegetables and potatoes are soft, only then add the coarsely grated salt dill pickles and bring to the boil.
- If someone likes creamy soup, thicken with a little flour. Taste again.
- Remove from the hob and stir in the cream and sprinkle with parsley.
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