in Eastern Europe, Soup Recipes

Sour cucumber soup or pickled cucumber soup

updated

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Ingredients for 4 servings:

  • 1 bunch of soup vegetables
  • 3 large potatoes
  • 1 liter vegetable broth
  • 1 jar pickle(s) , (catch the liquid!)
  • 200 ml cream (or creme fine etc.)
  • 1 bunch of dill, for garnishing
  • some salt
  • some pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Serve with crayfish or fried bacon etc.

Bring 1 liter of water with 2 tablespoons of instant or homemade vegetable stock to a boil. Chop the washed vegetables and peeled potatoes into small pieces (cubes and rings) and add to the pot. Grate the cucumbers and add them to the vegetable stock. Let everything simmer for 2-3 minutes, then puree with a hand blender. Add about 3 tablespoons of the cucumber liquid from the jar, along with the cream, and season with salt and pepper to taste. Garnish with dill. If desired, the soup can be garnished with crayfish or something similar. We find it delicious on its own.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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