Silesian cucumber soup

Ingredients for 4 servings:

• 2 liters of broth, clear, cooked from bones
• 200 g carrot(s)
• 100 g celeriac
• 100 g parsley root(s)
• 500 g potatoes
• salt and pepper
• 6 cucumber(s) , (salted dill cucumbers)
• 100 ml cream
• Parsley
• possibly flour

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Salt – Dill – Cucumber – Soup

Clean and chop the vegetables, and boil them. Peel and dice the potatoes and cook them with the vegetables until soft. Season with salt and a little pepper (not too salty, as the pickles will be added later). Only when the vegetables and potatoes are soft, add the coarsely grated pickled dill and bring to a boil. If you prefer a thicker soup, thicken with a little flour. Season again to taste. Remove from the heat and stir in the cream and sprinkle with parsley.