Westphalian Cucumber Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g minced meat, mixed
- 1 liter vegetable broth
- 1 liter milk
- 200 g processed cheese with herbs
- 1 large onion (s)
- 1 cucumber (s)
- Fat for frying
Print Recipe
Pin Recipe Instructions
- Peel the cucumber, cut into small quarters and set aside.
- Peel and dice the onion and let it turn translucent in a little fat in a hot saucepan. Add the minced meat and fry until it is crumbly and slightly brown. Add the cucumber pieces and stir-fry them vigorously for about 10 minutes. Add milk and vegetable stock and simmer in a closed saucepan for about 15 minutes until the cucumber pieces are cooked through. Stir in the herb cheese until it has dissolved.
- Baguette goes well with it.
- Note: The soup tastes best if you prepare it the evening before and eat it warmed up.
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