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INGREDIENTS
400 g cucumbers in brine
4-5 potatoes
3 carrots
6-8 cups of stock or broth
50 ml heavy cream
dill
Peel potatoes and carrots. Cut them in chunks and add them to the stock. Bring the pot to boil, reduce to simmer and cook until fork tender. Grate the cucumbers in a food processor fitted with a shredding disc. Reserve the brine. Add the shredded cucumbers into the simmering stock. Stir well. Turn off the heat and add heavy cream. Season to taste by adding some or all of the reserved brine. Top with a sprinkle of dill and serve.
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