Pickled cucumber soup

This recipe for a delicious soup with pickled cucumbers and olives will definitely come in handy.

Cooking time 2 hours


A bone with pulp (for soup) 1-2 pcs

Onion 2 pcs

Carrot 1 pc

Pickled cucumbers 3-5 pcs

Potatoes 2 pcs

Vegetable oil 3 tbsp. l.

Pickled green olives 10 pcs

Apple cider vinegar 6% 2 tbsp l.

Green onion (feather) 5-7 pcs

Salt to taste


Rinse the meat on the bone well, peel the onion.

Place in a saucepan and cover with cold water. Put to cook, after boiling, remove the foam and cook over low heat for about 1, 5-2 hours. Remove seeds and onions. Strain the broth.

Peel the potatoes, cut into cubes and add to the broth.

Peel and chop the onion. Fry in vegetable oil, add to the broth.

Then fry the carrots and add to the broth.

Cut the pickled cucumbers into strips.

Fry in a pan with a little vegetable oil.

Select the meat from the bones. Add meat and cucumbers to the soup.

Add 6% apple cider vinegar.

Cook over low heat for 3-5 minutes.

At the very end, add chopped green onions and chopped olives into rings.

Season with salt to taste at the very end. Let it brew and serve.

Bon appetit!