Directions:
- In a large saucepan, saute onion in butter until tender. Slice 1/3 cup cucumbers; refrigerate. Chop the remaining cucumbers and add to onion mixture. Add the broth, dill, vinegar and salt; bring to a boil. Gradually add farina, stirring constantly. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Cool slightly.
- In a blender, process soup in batches until pureed. Pour into a container; refrigerate until chilled. Just before serving, whisk in 1/2 cup sour cream. Garnish each serving with reserved cucumber slices and 1 tablespoon sour cream. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.32 Kcal (269 kJ) | ||
| Calories from fat | 30.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.37g | 5% | |
|---|---|---|---|
| Cholesterol | 8.87mg | 3% | |
| Sodium | 617.9mg | 26% | |
| Potassium | 306.13mg | 7% | |
| Total Carbs | 4.94g | 2% | |
| Sugars | 2.06g | 8% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 1.71g | 3% | |
| Vitamin C | 14.9mg | 25% | |
| Iron | 0.4mg | 2% | |
| Calcium | 42.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 22.1 Kcal (93 kJ) | ||
| Calories from fat | 10.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 5% | |
|---|---|---|---|
| Cholesterol | 3.05mg | 3% | |
| Sodium | 212.29mg | 26% | |
| Potassium | 105.18mg | 7% | |
| Total Carbs | 1.7g | 2% | |
| Sugars | 0.71g | 8% | |
| Dietary Fiber | 0.51g | 6% | |
| Protein | 0.59g | 3% | |
| Vitamin C | 5.1mg | 25% | |
| Iron | 0.1mg | 2% | |
| Calcium | 14.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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