Preparation
Step: 1/8

Peel the cucumber(s), halve lengthwise, deseed and slice.

Step: 2/8

Peel the onion and chop finely. Peel the potatoes and cut into small cubes.

Step: 3/8

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.

Step: 4/8

Cut the smoked sausage into thin slices.

Step: 5/8

Add the stock, salt and pepper to the vegetables and cook gently for about 15 minutes.

Step: 6/8

In a pan, heat the oil and fry the slices of sausage on both sides until browned.

Step: 7/8

Rinse the dill, shake dry and finely chop.

Step: 8/8

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.