Ingredients

• 1/2 onion
• 1 small leek
• 2 tablespoons butter
• 1 carrot
• 1 small parsley root
• a piece of celery root
• 4 garden cucumbers
• 1 bay leaf
• 2 allspice berries
• 1.5 liters of broth (chicken or vegetable)
• 4 potatoes
• 1 tablespoon chopped dill
• 80 ml 18% sour cream for soups and sauces from a carton or 60 ml 30% sour cream

Preparation

1. Peel the onion and cut into small cubes, put in a pot, add 1 tablespoon of butter and, stirring occasionally, sauté until translucent for about 3 minutes.
2. Peel the leek, rinse thoroughly, cut lengthwise into 4 parts, then cut crosswise into slices. Add to the pot and, stirring, sauté on medium heat for about 2-3 minutes.
3. Wash the carrot, parsley and celery and grate on a grater with large holes. Add to the pot along with the second tablespoon of butter and, stirring, sauté for about 2 minutes. In the meantime, add the bay leaf, allspice berries, season with salt and pepper.
4. Pour in the hot broth and bring to a boil. Add peeled and diced potatoes, bring to a boil, cover and simmer for about 15 minutes.
5. Peel the cucumbers and grate them on a grater with large holes. Add to the soup and simmer for about 5 minutes until the vegetables are tender. At the end, add the dill. Remove from heat and gradually add the sour cream.