Viennese potato soup
Foto: Willfried Gredler-Oxenbauer
Peel cucumbers, remove seeds with a tablespoon and grate finely. Put into a bowl and salt lightly, set aside to rest for 20 minutes. Squeeze the liquid out with your hands, throw the cucumber water away. Blend the vinegar, sour cream, pressed garlic, mustard, salt, sweet paprika and dill tips in a small bowl. Season with salt and pepper.