Spreewald cucumber soup
Ingredients:
- 2 to 3 big cucumbers
- 1 tomato
- 1 to 1.5 litre of bouillon
- Flour
- Lemon
- Sugar, salt, pepper
- Roasted roll bits
Preparation
Peel, stone and boil the washed cucumbers lightly. Stir in a tomato.
Overcook with 1 to 1.5 liter of bouillon and make it flush with flour.
Season with some lemon juice, salt, pepper and 1 teaspoon of sugar.
Garnish with roasted roll bits.
Eat well.
Overcook with 1 to 1.5 liter of bouillon and make it flush with flour.
Season with some lemon juice, salt, pepper and 1 teaspoon of sugar.
Garnish with roasted roll bits.
Eat well.
Book recommendation
Some recipts and a description how the cucumber came to the Spreewald are shown in the small book "Spreewälder Gurkenbüchlein". books about Spreewald in the Shop
(German Edition)
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