Fresh cucumber, cabbage and green pea soup with chicken

Today is soup day in our house. Fresh cucumber, cabbage and green pea soup with chicken is steaming on the dinner table. Yes, I know, it's a little strange to cook fresh cucumber soup in the middle of winter, but that's how it turned out. The little patient asked for soup for lunch, so I cooked it from what was in the fridge. Half a long-fruited cucumber, a small piece of fresh cabbage, a small carrot, some potatoes, a good handful of various greens and a few pieces of chicken went into the soup.

To make a pot of soup that is enough for a family of four, two adults and two children, you will need:

2-3 pieces of skinless and boneless chicken thighs

3-4 cloves of garlic

2 tablespoons of butter

1 liter of vegetable broth

1 carrot

1 red onion

2-3 small potatoes

Half of 1 small fresh cabbage

Half of 1 long-fruited cucumber

3 tablespoons of melted cream

A handful of chopped dill

A handful of chopped onion leaves

A pinch of salt

We are preparing fresh cucumber, cabbage and green pea soup:

Melt the butter in a saucepan with a thick bottom. We add the chopped meat of the chicken thighs, grate the garlic cloves with a fine grater, sprinkle with salt and fry for a couple of minutes. We add chopped red onion, carrot grated with a beet grater. Fry for about 8-10 minutes. Pour broth. We boil for about 10 minutes from the start of boiling. Add cubed potatoes and some chopped onion leaves. Cover the pot with a lid and cook for about 10 minutes.

Add chopped cucumber, fresh cabbage, chopped dill, onion leaves and green peas. We add a few spoons of melted cream, stir and cover the pot with a lid and cook for about 10 minutes.

Fresh cucumber, cabbage and green pea soup with chicken is ready. Delicious!