Cucumber soup from Poland

Ingredients for 4 servings:

• 2 tbsp oil (rapeseed oil)
• 1 onion(s)
• 150 g bacon
• 600 g potatoes
• 2 carrots
• 1 stalk(s) leek
• 1 liter of boiling water
• 100 ml whipped cream
• 1 jar of pickled gherkins (salt and dill pickles), large jar!
• Vegetable broth, granulated
• salt and pepper
• cornstarch

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Heat the rapeseed oil in a pan. Cut the bacon into strips and chop the onion. Fry both briefly in the hot oil, then pour over the water and bring to a boil. Cut the carrots into thin half slices and the leek into rings, and add them. Peel the potatoes, cut them into small pieces, and add them to the broth. Bring to a boil. Add a little salt. When the potatoes are tender, strain the cucumbers, reserving the juice, and add them to the broth. Rinse and coarsely grate the cucumbers, then add them to the soup. Bring to a boil. Add the cream, thicken slightly with cornstarch, and simmer. After ten minutes, season with salt, pepper, and vegetable broth granules.