Buttermilk Cucumber Soup

Buttermilk Cucumber Soup Recipe from Poland - Ingredients: Cucumbers, Buttermilk, Chicken Stock, Chives, Dill Weed

Region / culture: Poland | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Buttermilk cucumber soup is a refreshing and light dish that is perfect for hot summer days. The combination of cool cucumbers and tangy buttermilk creates a delicious and creamy soup that is both healthy and satisfying.

History

This recipe has its origins in Eastern European cuisine, where buttermilk is a common ingredient in soups and sauces. Cucumbers are also a popular ingredient in many dishes in this region, as they are readily available and add a fresh and crisp flavor to dishes.

Ingredients

2 medium cucumbers or 1 large cucumber
2 cups buttermilk
2 cups chicken stock (homemade is best)
2 tsp salt
freshly ground pepper
2 tbsp chopped chives
chopped dill weed

How to prepare

Peel the cucumbers and remove the seeds.
Shred the cucumbers using a food processor or a grater.
In a bowl, mix the shredded cucumbers with the buttermilk and chicken stock.
Add salt, pepper, and chives to the mixture.
Refrigerate the soup for several hours before serving.
Garnish with chopped dill weed.

Variations

Add a dollop of Greek yogurt or sour cream for extra creaminess.
Stir in some chopped fresh mint or parsley for a different flavor profile.
Add a squeeze of lemon juice for a tangy twist.

Cooking Tips & Tricks

Be sure to peel and seed the cucumbers before shredding them, as the seeds can add a bitter taste to the soup.

- For a smoother texture, you can blend the soup in a blender or food processor before refrigerating.

- Adjust the seasoning to taste, adding more salt, pepper, or herbs as needed.

Serving Suggestions

Serve the buttermilk cucumber soup chilled, garnished with additional chopped chives and dill weed. It pairs well with a crusty bread or a side salad.

Cooking Techniques

This recipe requires basic chopping and mixing techniques. No cooking is required, making it a quick and easy dish to prepare.

Ingredient Substitutions

You can use Greek yogurt or kefir in place of buttermilk.

- Vegetable broth can be used instead of chicken stock for a vegetarian version.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will continue to develop as it chills.

Presentation Ideas

Serve the buttermilk cucumber soup in chilled bowls or glasses for an elegant presentation. Top with a drizzle of olive oil or a sprinkle of paprika for added color.

Pairing Recommendations

This soup pairs well with grilled chicken, fish, or a light pasta dish. It also goes well with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally.

Nutrition Information

Calories per serving

Each serving of buttermilk cucumber soup contains approximately 150 calories.

Carbohydrates

Each serving of buttermilk cucumber soup contains approximately 10 grams of carbohydrates.

Fats

Each serving of buttermilk cucumber soup contains approximately 5 grams of fat.

Proteins

Each serving of buttermilk cucumber soup contains approximately 8 grams of protein.

Vitamins and minerals

This soup is a good source of vitamin C, vitamin K, and potassium.

Alergens

This recipe contains dairy (buttermilk) and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Buttermilk cucumber soup is a low-calorie, high-protein dish that is rich in vitamins and minerals. It is a healthy and delicious option for a light meal or appetizer.

Summary

Buttermilk cucumber soup is a light and refreshing dish that is perfect for summer. With its creamy texture and tangy flavor, it is a healthy and satisfying option for a light meal or appetizer. Enjoy this soup chilled with a side of crusty bread or a fresh salad for a delicious and nutritious meal.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Buttermilk Cucumber Soup. It was many years ago, when I was just a young girl living in the countryside with my family. We had a small farm where we grew all sorts of vegetables, including cucumbers. My mother was a wonderful cook, and she would often experiment with new recipes using the fresh produce from our garden.

One hot summer day, my mother decided to make a cold soup using the cucumbers we had just harvested. She called it Buttermilk Cucumber Soup, and I was intrigued by the idea of a chilled soup made with buttermilk. I watched as she peeled and chopped the cucumbers, then blended them together with buttermilk, dill, and a few other ingredients. The finished soup was light and refreshing, with a tangy flavor that was perfect for a hot day.

I was fascinated by the combination of ingredients and the way they came together to create such a delicious dish. I asked my mother where she had learned to make the soup, and she told me that she had picked up the recipe from a friend who had traveled to Eastern Europe and had brought back a collection of traditional recipes.

From that day on, Buttermilk Cucumber Soup became a staple in our household. Whenever we had an abundance of cucumbers from the garden, my mother would whip up a batch of the soup to enjoy with our meals. It quickly became one of my favorite dishes, and I loved the way the cool, creamy soup contrasted with the crunchy texture of the cucumbers.

As I grew older and started my own family, I continued to make Buttermilk Cucumber Soup for them. I shared the recipe with friends and neighbors, and it became a popular dish at potlucks and gatherings. Over the years, I have made a few adjustments to the original recipe, adding a touch of garlic here, a sprinkle of fresh herbs there, but the basic ingredients and method have remained the same.

I remember one summer in particular when my grandchildren came to visit. It was a scorching hot day, and they had been running around in the sun all afternoon. I decided to surprise them with a batch of Buttermilk Cucumber Soup, knowing that the cool, refreshing flavors would be just what they needed to cool off.

As I prepared the soup, my grandchildren gathered around the kitchen, watching with curiosity as I peeled and chopped the cucumbers, blended them with buttermilk, and seasoned the mixture with dill and garlic. When the soup was ready, I ladled it into bowls and garnished it with a sprig of fresh mint.

The children took their first spoonfuls, and their faces lit up with delight. They slurped up every last drop of the soup, exclaiming over how delicious it was. I smiled to myself, knowing that I had passed on a love for this recipe to another generation.

Over the years, I have collected many recipes from various places and people, but Buttermilk Cucumber Soup will always hold a special place in my heart. It reminds me of lazy summer days, family gatherings, and the joy of sharing a delicious meal with loved ones. I hope that one day, my grandchildren will pass on the recipe to their own children, creating a tradition that will endure for generations to come.