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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
Peeling, stoning and soft-boiling the washed cucumbers. Stirring with a tomato by a sieve then.
Overcooking with 1 to 1.5 litre of bouillon and making flush with flour this purée.
Seasoning with some lemon juice, salt, pepper and a 1 teaspoon of sugar in conclusion.
Causing garnished with roasted roll bits.
Good appetite.
Book recommendation
Some recipts and a description how the cucumber came to the Spreewald are shown in the small book "Spreewälder Gurkenbüchlein" to this?
books about Spreewald in the Shop
(German Edition)
|
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Pickled gherkins
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Fast cucumbers
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Braising cucumbers
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Meat recipes from the Spreewald
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Roast veal
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Roast duck with cucumber sauce
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Baking recipes from the Spreewald
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Linseed bread
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Health biscuit
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Buttermilk "Hefeplinsen" (Pan cakes with yeast)
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Cheesecake
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Grandmas recipes
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Jacket potato with cream sauce
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Jacket potato, quark and linseed oil
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Events and service
Events in the Spreewald
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Holiday periods in Germany
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Contact the Spreewald information
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Guestbook
>