Preparation
Peel the cucumber(s), halve lengthwise, deseed and slice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000856/000856_step_1_M.jpg)
Peel the onion and chop finely. Peel the potatoes and cut into small cubes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000856/000856_step_2_M.jpg)
In a heavy-based pan, melt the butter and fry the onion until translucent. Add the potato cubes and cucumber strips and sauté for 4-5 minutes, but do not brown.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000856/000856_step_3_M.jpg)
Cut the smoked sausage into thin slices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000856/000856_step_4_M.jpg)
Add the stock, salt and pepper to the vegetables and cook gently for about 15 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000856/000856_step_5_M.jpg)
In a pan, heat the oil and fry the slices of sausage on both sides until browned.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000856/000856_step_6_M.jpg)
Rinse the dill, shake dry and finely chop.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000856/000856_step_7_M.jpg)
Remove half of the vegetables from the saucepan and set aside. Add the cream to the soup, puree with a hand blender and season to taste. Add the reserved vegetables and warm briefly in the soup. Serve in bowls, top with fried sausage slices and sprinkle with dill.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000856/000856_step_8_M.jpg)