300 g smoked fish (salmon in the original recipe, but smoked trout or mackerel work fine)
1 kg of fresh cucumbers
1.5 liters chicken broth (3 cubes)
1 large onion
2 cup cream for cooking
1 bunch dill
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Peel the cucumbers and onions, cut them into small pieces and cook them in chicken broth. Once cooked, remove the pan from the heat and blend until smooth. Add cream, salt and pepper (to taste). Chop finely dill (without stathe base) and add it. Wait 5-6 minutes for the temperature to drop, and then add the boned and shredded into small pieces smoked fish. Allow the soup to cool completely and eat it cold.