The main secret of this dish is fried cucumbers. At first glance, this technique may seem very unexpected, but having cooked the soup just once, you will definitely want to repeat this culinary trick. Finely chopped walnuts will be a striking addition.
It is necessary
- - 40 g walnuts
- - 3 small fresh cucumbers
- - 1 ginger root
- - 1 head of onion
- - 2 cloves of garlic
- - 1 sprig of mint (or bunch)
- - 2 sprigs of basil
- - 1 parsley root
- - ground white pepper
- - salt
- - 3 bay leaves
Instructions
Step 1
Pour 500-600 ml of water into a small saucepan. Add basil, parsley root, mint, bay leaf, ginger root, minced garlic. Bring the mixture to a boil.
Step 2
As soon as the mixture boils, add the onions, cut into thin half rings, to the herb broth. Salt the liquid to taste and add white pepper.
Step 3
Cut the peel off the cucumbers. Cut the pulp into cubes or rings. Fry the workpiece in vegetable or olive oil. During this process, add spices to taste - ground white pepper and minced garlic.
Step 4
Fry cucumbers for 5-6 minutes, stirring constantly. Gradually add the herbal broth to the contents of the pan. Bring the mixture to a boil.
Step 5
Grind the finished soup in a blender. You should have a puree consistency. Walnuts can be added during the chopping process or just before serving. You can add a spoonful of sour cream or natural yogurt to each plate.
