Spreewald cucumber soup

Ingredients for 4 servings:

• 1 ½ liters of broth
• 2 slices of pork belly
• 1 large onion(s)
• 6 potatoes, waxy
• 1 jar gherkin(s), preferably Spreewald gherkins
• some cucumber water from the jar
• 3 large carrots
• some flour to thicken
• 3 tbsp sweet cream
• 50 g butter
• some salt and pepper
• possibly crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook the onion and pork belly in the broth until the onion is soft. Then remove the onion. Peel and dice the carrots and potatoes, and cook until the carrots and potatoes are soft. Dice the pork belly and fry briefly in the butter, dust with flour, and add to the soup. Slice the cucumbers and cook for about another 5 minutes. Add a little pickle juice (from pickles) and the cream, season with salt and pepper, and you’re done! Serve with crème fraîche, if you like. Delicious!