Pickles Vegetable Soup
Ingredients for about 6 people:
1.5 kg of potatoes
4 big carrots
1 glass of salted cucumbers
Bouillon cube or similar for about 2.5 liters of liquid
2 liters of water
1 cup of cream
60 grams of butter
2 tablespoons of flour
Broth or Maggi to taste
Preparation:
Peel and dice the potatoes, brush the carrots and cut into cubes. Cook vegetables in a large saucepan with 2 liters of water and broth for 2.5 liters of water. In the meantime, dice salt cucumbers. When the vegetables are almost cooked, add the cucumber water to the cucumber cucumbers (gently pour cucumber water out of the glass, it may be nice to add some of the dill, please discard the remaining spices from the cucumber glass) and bring to a boil. Drain the butter in a pan with the flour and bake until the mass looks yellowish-brownish. Pour the whole into the simmering soup and bring to a boil. Finally, refine the soup with the cream and season. (Soup also tastes very good without the cream.)
