Peel the cucumbers, cut in half lengthwise, remove the seeds and cut into 2 cm wide pieces. Peel the onions and garlic and cut into fine slices.
Foam the butter in a saucepan, sauté the onions and garlic, add the cucumbers and sauté for 2 min until soft. Season with salt, sugar and pepper. Pour the white wine, add the clear soup and cook. Add the whipped cream to the pan.
Bring to a boil and do it over medium heat for 3 to 4 min.
Cut the ham into tender strips and add to the cucumber form with the dill.
Bring to the table together with boiled potatoes.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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