Ingredients:

• approx. 400 g of pickled cucumbers
  
• 3 medium potatoes
• 2 carrots
• 1 parsley
• 1 onion
• bunch of parsley
• 200 ml 18% cream
  
• 50 ml pickle juice
  
• 2 tbsp butter
  
• 2 l water
• seasonings: salt, pepper, dill
  

Preparation:

1. Peel and finely dice the onions, potatoes, carrots and parsley.
2. Melt the maso in a pan and fry the onion until browned.
3. Add the remaining vegetables and fry for 5 minutes, stirring constantly.
4. Transfer the vegetables to a large pot and pour in the water. Add a whole bunch of parsley and cook over low heat for about 1 hour until a vegetable broth is formed.
5. Grate the cucumbers, add to the bouillon and cook for 15 minutes.
6. Pour in the pickle juice and stir.
7. Pour off a ladle of bouillon and dissolve the cream in it. Pour back into the pot and cook for 5 minutes.
8. Finally season the soup with salt, pepper and dill.