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Ogórki posypać solą, wymieszać, odstawić na 60 minut aby obciekły z soku. Tak przygotowane ogórki, zalać bulionem, zakwasić gotować aż ogórki zmiękną. W rondlu rozgrzać masło, dodać mąkę lekko zrumienić mieszając. Dodać ogórki z częścią bulionu w którym się gotowały, doprawić do smaku sokiem, cukrem i solą. Podawać na ciepło.