Vegetable soup with sour cream



cucumbers 200 grams
tomatoes 400 grams
chopped dill 2 Art. spoons
garlic 1 clove
vegetable oil 20 grams
salt to taste
ground pepper to taste
sour cream 700 grams
milk 250 grams


Cooking method:

Cucumber peel and cut into cubes, add the peeled and pureed tomatoes, finely chopped dill, mashed garlic, vegetable oil, salt, pepper.
Whip the cream with milk or water, pour the vegetables, stir and refrigerate.

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