Serves: 6
Total Calories: 612
1. In a bowl combine cucumbers, beets, celery, and garlic with salt. Blend together stock, sour cream, heavy cream, and water add parsley and onions. Stir into cucumber mixture sprinkle with salt and pepper. Chill adjust seasonings just before serving.
2. Serve each bowl with a garnish of beet and cucumber julienne strips, and a sprig of parsley.
This Polish Vegetable Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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