Cucumbers in brine soup - Zupa Ogórkowa

vegan, gluten free

This is a popular Polish soup.

Ingridients:

500g brine pickled (not vinegar pickled) cucumbers, finely grated

2 baking potatoes, peeled and cut into small pieces

2 cloves garlic, finely chopped

1 tablespoon finely grated horseradishes

1L vegetable stock

1 teaspoon thyme

1 teaspoon marjoram

2 teaspoons fenugreek

olive oil

1 bunch fresh dill, chopped

Salt and pepper for taste

Peel the potatoes, cut them into small pieces. Put some olive oil on a frying pan and fry the garlic and potato. When the garlic begins to brown, add the herbs and fry on a low heat for about 5 minutes.

In the meantime wash then grate the cucumbers using the side with the largest holes, so end up with strips of cucumber. Add these to the garlic and potato. After a few minutes add the stock in to your mixture.

Cook everything on a low heat until potatoes are soft and edible. Sprinkle fresh dill on top and season with salt and black pepper.

recipe inspired by:
JADLONOMIA
Marta Dymek
2014 by Dwie Siostry