1At first we need to prepare a typical broth, so use meat and vegetables. Wash bones and meat thoroughly in hot water and put them into the pot. Pour six cups of cold water. Cook it on a strong fire under a cover.
3Then decrease the flame and cook gently for about 1 hour. Of course as usually you can simply use stock cubes making all simpler and faster.
5In a meantime wash and peel vegetables and put them into the broth. Boil all together. At the end of cooking add spices: few peppercorns, bay leaf, black pepper and salt to taste.
7When broth with vegetable is on its way, melt some butter on a frying pan and fry 1 medium, diced onion. When onion begins to brown add chopped or crushed garlic, mix precisely and still fry on a low fire for about 10 minutes.
9In this time wash cucumbers, peel and grate on a grater with big holes, so that what you get are stripes not too minuscule. Throw all cucumber stripes to garlic and onion – fry all together some minutes more. Then add this mixture to your broth.
11Peel potatoes, cut into small pieces (dices) and throw into the cucumber soup.
12Cook everything on a rather low fire until potatoes are soft and edible.
14Make a suspension of flour with sour cream to 'whiten' our cucumber soup. To do so simply mix 2 tablespoons of white flour and 100 ml of sour cream. You can also use tart yoghurt. Now slowly pour it into the soup, constantly and vigorously stirring.
16Cook your soup for another few minutes, but do not let it to boil. Season cucumber soup with salt and black pepper according to your taste.