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Cucumber soup for four
3 fresh gherkins
3 pickled gherkins
4 cloves of garlic
Chili peppers and zeera for spicing
1 litre of water
Cut the onions to tiny cubes. Cut the fresh and pickled gherkins to small pieces, but not too small. Grate the garlic or cut it to tiny pieces. Heat up the cooking pot and fry the onions in excessive amount of palm oil. Then throw the gherkins, grated garlic and boiling water into the pot and mix it. Let it boil at full heat for five minutes. Now add whatever spices you wish to add, lower the heat so that the soup barely boils, and let it stay there under a lid for 15 to 20 minutes. Serve with smetana.