Cold Umurk Soup

Peel the cucumbers, cut them in half, remove the seeds with a coffee spoon, cut about one fifth of the cucumber into small cubes and keep covered in the refrigerator, cut the rest into coarse cubes. Roughly chop the peeled white onion and boil it with the coarsely diced cucumber in the chicken soup for 5 minutes, season with salt, pepper and mint and then let it cool down. Puree soup with blender and refrigerate for several hours. Just before serving, stir cream, yogurt and diced cucumber into soup, season again, sprinkle with paprika powder and serve with a sprig of dill per serving.

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