Description Edit

Make sure it's thoroughly chilled before serving and follow it with the Estonian Cod Salad with Horseradish Sauce for a hot weather luncheon. Serve garnished with dill. Serving will be enough for 4 to 6.

Ingredients Edit

Directions Edit

  1. Melt the butter in a pan over medium heat.
  2. Add the onion and fry it until softened but not colored, about 5 minutes.
  3. Stir in the cucumbers and 1 cup dill, and leave it until the cucumber has softened, 5 to 7 minutes.
  4. Gradually stir in the stock.
  5. Bring to a boil, and then reduce the heat to low.
  6. Add salt and pepper and simmer, covered, for 5 minutes.
  7. Puree the soup in a food processor until smooth.
  8. Return to the pot and simmer for 2 minutes, then remove from the heat.
  9. In a bowl, whisk the sour cream with the egg yolks until blended.
  10. Stir in 1 cup of hot soup, then whisk the mixture back into the pot, stirring vigorously until smooth.
  11. Now add the lemon juice; then add more salt or freshly ground white pepper, if you wish.
  12. Cool and refrigerate the soup for at least 4 hours.
  13. Stir the soup before serving.
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