Cold cucumber soup
K'ongnamul oi naengkuk

Potato soup

• 1 CUCUMBER, peeled and cut in thin strips
• 1 RED CHILI PEPPER, chopped
• 3 GREEN ONIONS, chopped
• 1 TBSP SESAME SEED, roasted
• 1/2 TBSP SALT
• 100 GRAM BEAN SPROUTS
• 2 CLOVES GARLIC, minced
• 1/2 TSP CHILI POWDER

• 700 GRAM POTATOES, peeled and in cubes
• 2 ONIONS, chopped
• BUNCH OF GREEN ONIONS, chopped
• 1 TBSP CELERY LEAVES, cut
• 3 CARROTS, cut in cubes
• 50 GRAM DRIED MUSHROOMS, soaked
• 1/2 CUP CREAM
• 1 LITER STOCK

Bring 1 liter water to the boil and add the chili powder, salt and chili peppers. Boil two minutes and put the soup in the fridge to cool down completely. Stir in the other ingredients and serve ice cold.

Cook the potatoes 20 minutes in the stock, take them out and puree them, and stir the potato puree back in the soup. In a separate pan, fry the onions and the carrots three minutes, add the green onions, fry one minute, add the potato soup and cook 5 minutes; add the mushrooms and cook five minutes more. Finally, stir in the cream and sprinkle with celery.

There are many recipes for potato soup, and the soup is popular in many countries. The Worldcook site has not only this German soup, but also recipes for Tibetan, Danish an Dominican potato soup.