|Parsley||1⁄4 Cup (4 tbs), cleaned and trimmed (2 Tablespoon Upon Chopping)|
|Onions||2 Medium, quartered|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Dried dill||1 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
1. Using steel blade of food processor, separately process parsley and onions until chopped. Set aside.
2. In a saucepan, saute chopped onion in butter until transparent.
3. Pare cucumbers, cut in half lengthwise, and remove seeds. Cut into 3-inch lengths.
4. Add cucumbers to sauteed onions and cook until lightly browned. Add flour and cook for 2 minutes. Add chicken stock, salt, pepper, sugar, and lemon juice. Sprinkle with chopped parsley and dill and simmer for 10 minutes.