Polish Cucumber Soup Recipe
Ingredients
| Beet | 4 Cup (16 tbs) | |
| Cold water | 1/2 Cup (16 tbs) | |
| Cucumber | 2 Cup (16 tbs) | |
| Sour cream | 2 Cup (16 tbs) | |
| 1 cup consomme | ||
| Parsley | 1 Tablespoon, minced | |
| Chives | 1 Tablespoon, minced | |
| 1 tablespoon minced fennel or dill | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Finely chop the beet tops after washing them properly.
2. Peel and finely chop the cucumbers.
MAKING
3. Take a saucepan and place the chopped beet tops in it along with cold water.
4. Cover the pan and cook over medium heat by stirring it only once.
5. Drain the water and cool.
6. Add 2 cups of the finely chopped cucumber to the cooled beet tops.
7. Take a bowl and mix the consommé and sour cream in it.
8. Add the cucumber mixture to it and season with salt and pepper.
9. Mix the ingredients thoroughly.
FINALIZING
10. Chill it for 3-5 hours.
SERVING
11. Serve the soup in cups after stirring it.
12. You can add chive, fennel, dill or parsley to it.
13. Garnish with cucumber or tiny shrimps
1. Finely chop the beet tops after washing them properly.
2. Peel and finely chop the cucumbers.
MAKING
3. Take a saucepan and place the chopped beet tops in it along with cold water.
4. Cover the pan and cook over medium heat by stirring it only once.
5. Drain the water and cool.
6. Add 2 cups of the finely chopped cucumber to the cooled beet tops.
7. Take a bowl and mix the consommé and sour cream in it.
8. Add the cucumber mixture to it and season with salt and pepper.
9. Mix the ingredients thoroughly.
FINALIZING
10. Chill it for 3-5 hours.
SERVING
11. Serve the soup in cups after stirring it.
12. You can add chive, fennel, dill or parsley to it.
13. Garnish with cucumber or tiny shrimps
Chef
