A strongly sour cream soup made from pickled cucumbers with a distinct aroma of fresh vegetables and the addition of fragrant, fresh dill.
Ingredients
- Pickled cucumbers: 8 pieces
- Potatoes: 5 pieces
- Leek: 1 piece
- Carrot: 1 piece
- Parsley root: 1 piece
- Onions: 2 pieces
- Garlic: 3 cloves
- Vegetable broth: 1.5 liters
- Ground Turmeric: 1 teaspoon
- Ground Sweet Paprika: 1 teaspoon
- Fresh dill: 1 bunch
- Cream (18%): 3 tablespoons
- Fine-grain Iodized Sea Salt: 2 pinches
- Ground Black Pepper: 1 pinch
- Oil: 3 tablespoons
Preparation
- Dice the pickled cucumbers and slice the leek. Peel and dice the carrot, parsley root, and potatoes.
- Peel and finely chop the onions and garlic, then sauté them in oil until translucent. Add leek, carrot, parsley root, potatoes, and sauté for a while longer. Then pour in the broth, add turmeric, sweet paprika, and cook until the vegetables are tender.
- After this time, add the pickled cucumbers, season to taste with salt and pepper, and blend with a blender until smooth. Simmer for a while over low heat, thoroughly mix everything, and adjust the seasoning if the soup requires it.
- Serve the cream of pickled cucumber soup with a dollop of cream and chopped dill.
