Cucumber Soup (Polish-style Rassolnik)
Instead of sour cream as indicated in the recipe, you can use cream for dressing the soup. The broth can be any type (vegetable, mushroom, chicken, beef) according to your preference; in this case, I used beef broth. This hearty, thick soup with a creamy flavor will definitely please you.
Beef Broth
8 cups
Potatoes
3-4 potatoes
Carrots
1 carrot
Onion
1 onion
Pickled Cucumbers
5 small cucumbers
Salt
to taste
Butter
for sautéing
Green Onion
Dill
To prepare cucumber soup, heat the broth and add diced potatoes, cook until tender.
Grate the cucumbers using a large grater or cut them into small cubes, whichever you prefer.
Grate the carrots using a large grater, finely chop the onion, and sauté everything in butter. Add cucumbers to the broth, along with the onion and carrots.
If you like your soup more tangy, you can add pickle brine to the broth.
In a separate bowl, combine cream with flour and dilute it with broth until it reaches the consistency of liquid cream. Pour this mixture into the soup, stir, and bring to a boil. Polish-style Rassolnik is ready!
Serve Polish-style Rassolnik hot, adding a little green onion and dill to each bowl.
© Наталья Лиханова
(4/5)
