Braised cucumber soup with feta & minced meat

Name: Braised cucumber soup with feta & minced meat
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1.2 kg Gherkins; 200 g Potatoes (e.g. mainly waxy); 2 TABLESPOONS Oil; 2 TABLESPOONS clear soup; 200 g Feta cheese; 100 g Schmand; 250 g mixed mince; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Stem(s) Dill

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1.2 kg Gherkins
200 g Potatoes (e.g. mainly waxy)
2 TABLESPOONS Oil
2 TABLESPOONS clear soup
200 g Feta cheese
100 g Schmand
250 g mixed mince
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Stem(s) Dill

Directions

1
Peel and finely dice the onion and garlic. Peel cucumbers, cut them lengthwise in half and remove seeds. Peel and wash potatoes. Cut both into small pieces.
2
Heat 1 tablespoon of oil in a large pot. Fry cucumbers, potatoes, garlic and half an onion. Add approx. 1 l water and broth. Bring to the boil, cover and simmer for about 10 minutes. Crumble the feta.
3
Ca. 2⁄3 puree with sour cream and stir into the soup. Continue cooking for about 5 minutes.
4
Heat 1 tablespoon of oil in a frying pan. Fry the remaining onion cubes and minced meat in it for about 5 minutes until crumbly. Season with salt and pepper.
5
Roughly mash the soup or puree it briefly. Wash the dill, cut finely and add to the soup. Season soup with salt and pepper. Serve with minced meat and remaining feta.