Cucumber soup

Ingredients for 4 servings:

• 250 g pasta (shell pasta)
• 1 onion(s)
• 2 tbsp oil
• 2 cucumbers
• 2 tsp meat broth, instant
• 2 tsp basil
• ⅛ liter white wine
• 200 g sour cream
• 1 can/n tomatoes
• 1 bunch of dill
• 500 g minced beef
• 1 egg(s)
• 1 roll, stale
• salt and pepper
• Sugar
• 500 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta in plenty of boiling salted water according to the package instructions. Mix the ground beef, stale bread roll, egg, onion, salt, and pepper into a dough and shape into dumplings. Peel and halve the cucumbers, remove the seeds, and dice them. Heat the oil in a saucepan and sauté the cucumbers. Add 500 ml of water with the meat broth, basil, white wine, and sour cream; simmer for 10 minutes. Add the tomatoes, liquid, chopped dill, and dumplings to the soup; simmer for about 15 minutes. Season with salt, pepper, and sugar. Add the pasta and warm through in the soup. Serve hot.