For the cucumber soup, wash the cucumber, peel, core if necessary and finely slice. Dab the sliced cucumber a little with kitchen paper to remove excess water.
Then put the cucumber in a pot. Fill the pot with 3/4 l of water, add bouillon cubes and season with salt and pepper. Crush 2-3 cloves of garlic and add to the soup.
Then bring the soup to a boil. When the cucumber slices are soft, add a cup of sour cream and blend the soup well with a hand blender.
Add a medium cup of rice to the soup and continue to simmer small until the rice is done. Finish with dill tips.