Spreewald Cucumber Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ liter broth
- 2 slices pork belly
- 1 large onion (s)
- 6 potato (s), waxy
- 1 glass pickled cucumber (s), preferably Spreewald
- some cucumber water from the glass
- 3 large carrot (s)
- some flour to thicken
- 3 tablespoon sweet cream
- 50 g butter
- some salt and pepper
- possibly crème fraîche
Print Recipe
Pin Recipe Instructions
- Cook the onion and pork belly in the stock until the onion is soft. Then remove the onion. Peel and cut the carrots and potatoes into pieces and cook until the carrots and potatoes are tender.
- Cut the pork belly into cubes and fry briefly with the butter, dust with flour and add to the soup. Cut the cucumber into pieces and then cook for about 5 minutes. Add some cucumber water (sour cucumber) and the cream, season with salt and pepper, done! Serve with a little crème fraîche, depending on your taste, delicious!
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