Traditional cucumber soup

  • 1 bunch soup-greens
  • 2 tablespoons Łaciate extra butter 83%
  • 1 bay leaf
  • 4 medium-sized potatoes
  • 4 – 5 large pickled cucumbers
  • Cucumber pickling liquid
  • Mazurski Smak cream 18% fat or Łaciata cream 18% fat
  • Fresh or dried/ frozen dill
  • Salt, pepper, sugar
Description and Recipe

Wash, peel and trim the soup-greens. Finely chop the vegetables or grate using a thick grater. Scrub and dice the potatoes. Pour 2 l cold water in a large pot – bring to the boil. Throw in the finely cut vegetables: soup-greens and potatoes. Add a pinch of salt and a pinch of sugar, a bay leaf, enhance with a teaspoon of Łaciate extra butter 83%.

Grate the pickled cucumbers using a thick grater or cut them into pieces. Simmer with the remaining amount of Łaciate extra butter 83%. Remember to avoid burning – add more cucumber pickling liquid if needed.

After about ½ an hour, combine the simmered cucumbers with the vegetable base. Season to taste with salt, pepper, sugar and – if you think it is needed – cucumber pickling liquid. Scatter over the dill at the end of cooking. To emphasize a sour taste of the soup serve it with swirls of Mazurski Smak cream 18% fat. To soften the taste – Łaciata cream 18% fat will be an enjoyable accompaniment.