In this soup young cucumbers and potatoes are rounded by fine sour cream, and aroma of the fresh dill. Light and refreshing. Suits well also slightly chilled.
1 kg (35 oz) cucumbers
4 tablespoons oil
2 tablespoons flour
400 g (14 oz) potato
100 ml (3.40 fl oz) sour cream
2 tablespoons freshly chopped dill
Peel and thinly slice the cucumbers. Sprinkle with a tablespoon of salt, mix and let stand for 15 minutes.
Fry the flour on the heated oil and prepare browned flour. Then add squeezed cucumbers and cubed potatoes. Mix, add water to cover the contents and cook for 25 minutes until the vegetables soften. During cooking check the taste and add salt.
Near the end of cooking mix in the sour cream.
Serve the soup sprinkled with dill.