Cucumber cream soup with minced meat and potatoes

Ingredients for 4 servings:

• 3 cucumbers
• 4 m.-sized potatoes
• 1 ½ liters vegetable broth
• 300 g minced meat, mixed
• 2 m.-sized onion(s)
• 200 ml sweet cream
• 200 ml sour cream
• salt and pepper
• curry powder
• Dill, fresh
• some oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wash, peel, halve, and slice the cucumbers, not too finely. Bring the broth to a boil in a large pot, add the cucumber slices, and bring the soup to a boil. It takes about 1 hour in total. Peel and dice the onions. Fry them with the minced meat in a little oil until the minced meat is crumbly. Wash, peel, and dice the potatoes, not too finely. After 40 minutes of cooking time, add the diced potatoes and the onion-minced mixture to the pot with the cucumbers and let the soup simmer for another 20 minutes. Then remove the pot from the heat, pour the sweet and sour cream into the soup, stir, and season the cucumber soup with salt, pepper, and plenty of curry powder. Wash and chop the dill, and sprinkle it over the soup before serving.