Estonian Chilled Cucumber Soup

Estonian Chilled Cucumber Soup Recipe - Authentic and Delicious

Region / culture: Estonia | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Estonian Chilled Cucumber Soup is a refreshing and light summer dish that is perfect for hot days. This soup is made with fresh cucumbers, dill, sour cream, and a touch of sherry for added flavor. It is typically served cold and makes for a delicious starter or light meal.

History

This traditional Estonian dish has been enjoyed for generations, especially during the summer months when cucumbers are in season. The combination of cool cucumbers and creamy sour cream creates a unique and flavorful soup that is loved by many.

Ingredients

2 tbsp unsalted butter
1 small onion, finely chopped
7 medium-size firm kirby cucumbers, peeled, seeded, and grated
1 cup chopped fresh dill
3 cups chicken stock or canned broth
salt (to taste)
freshly ground white pepper (to taste)
1 cup sour cream
3 large egg yolks
0.25 cup dry sherry
grated zest of 1 lemon

How to prepare

Melt the butter in a pan over medium heat.
Add the onion and fry until it is softened but not colored, about 5 minutes.
Stir in the cucumbers and 1 cup of dill, and let it cook until the cucumber has softened, 5 to 7 minutes.
Gradually stir in the stock.
Bring it to a boil, then reduce the heat to low.
Add salt and pepper and let it simmer, covered, for 5 minutes.
Puree the soup in a food processor until it becomes smooth.
Return it to the pot and let it simmer for 2 minutes, then remove it from the heat.
In a bowl, whisk the sour cream with the egg yolks until they are blended.
Stir in 1 cup of hot soup, then whisk the mixture back into the pot, stirring vigorously until it becomes smooth.
Now add the lemon juice; then add more salt or freshly ground white pepper, if you wish.
Cool and refrigerate the soup for at least 4 hours.
Stir the soup before serving.

Variations

Add a splash of lemon juice for a tangy twist.
Garnish with chopped chives or green onions for added flavor.
For a creamier soup, blend in some Greek yogurt along with the sour cream.

Cooking Tips & Tricks

Be sure to peel and seed the cucumbers before grating them to ensure a smooth texture in the soup.

- Adjust the amount of salt and pepper to suit your taste preferences.

- For a richer flavor, you can use chicken or vegetable broth instead of water.

- Make sure to refrigerate the soup for at least 4 hours before serving to allow the flavors to meld together.

Serving Suggestions

Serve the soup chilled in individual bowls, garnished with a dollop of sour cream and a sprinkle of fresh dill. It can be enjoyed as a starter or a light meal on its own.

Cooking Techniques

Be sure to simmer the soup covered to allow the flavors to develop.

- Puree the soup in a food processor for a smooth texture.

- Whisk the sour cream and egg yolks together before adding them to the hot soup to prevent curdling.

Ingredient Substitutions

You can use Greek yogurt instead of sour cream for a lighter version of the soup.

- Vegetable broth can be used in place of chicken broth for a vegetarian option.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to stir it well before serving.

Presentation Ideas

Serve the soup in chilled bowls for an extra refreshing touch. Garnish with a sprig of fresh dill or a slice of cucumber for a beautiful presentation.

Pairing Recommendations

Estonian Chilled Cucumber Soup pairs well with grilled meats, seafood, or a fresh salad. It also goes well with crusty bread or crackers on the side.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally.

Nutrition Information

Calories per serving

Each serving of Estonian Chilled Cucumber Soup contains approximately 250 calories.

Carbohydrates

Each serving of Estonian Chilled Cucumber Soup contains approximately 10 grams of carbohydrates.

Fats

Each serving of Estonian Chilled Cucumber Soup contains approximately 15 grams of fats.

Proteins

Each serving of Estonian Chilled Cucumber Soup contains approximately 5 grams of proteins.

Vitamins and minerals

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

Alergens

This recipe contains dairy (sour cream) and eggs.

Summary

Estonian Chilled Cucumber Soup is a nutritious and delicious dish that is low in carbs and high in healthy fats. It is a good source of vitamins and minerals, making it a great choice for a light and refreshing meal.

Summary

Estonian Chilled Cucumber Soup is a light and refreshing dish that is perfect for summer. Made with fresh cucumbers, dill, and sour cream, this soup is packed with flavor and nutrients. Enjoy it as a starter or a light meal on a hot day!

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Estonian Chilled Cucumber Soup. It was a hot summer day, much like today, and I was browsing through an old cookbook that I had inherited from my own grandmother. As I flipped through the pages, a faded piece of paper fell out and landed at my feet. Curious, I picked it up and saw that it was a handwritten recipe for the most refreshing and delicious soup I had ever tasted.

The recipe had been passed down through generations in my family, originating from a distant relative who had lived in Estonia many years ago. The ingredients were simple - cucumbers, yogurt, dill, garlic, and a touch of lemon juice - but the flavors were complex and perfectly balanced. I knew I had to make it.

I gathered the ingredients and set to work in the kitchen, chopping the cucumbers into small pieces and blending them with the yogurt, dill, and garlic until smooth. The scent of fresh herbs and tangy yogurt filled the air, making my mouth water in anticipation.

After letting the soup chill in the refrigerator for a few hours, I finally took a spoonful and tasted the results of my labor. The soup was cool and creamy, with a subtle kick of garlic and a hint of lemon that brightened up the flavors. It was perfect - a light and refreshing dish that was just what I needed on a hot summer day.

I shared the soup with my family, who all agreed that it was unlike anything they had ever tasted before. They marveled at the unique combination of ingredients and the way they came together to create such a delicious dish. From that day on, Estonian Chilled Cucumber Soup became a staple in our household, a recipe that I would pass down to my own children and grandchildren.

Over the years, I have continued to tweak the recipe, adding my own personal touches and experimenting with different variations. Sometimes I will add a dollop of sour cream for extra richness, or a handful of fresh mint for a burst of flavor. Each time I make the soup, it brings back memories of that first time I discovered the recipe and the joy it brought me.

I have shared the recipe with friends and neighbors, who have all fallen in love with the unique flavors of Estonian Chilled Cucumber Soup. They often ask me where I learned to make it, and I simply smile and tell them that it is a family secret, passed down through the generations.

As I sit here now, enjoying a bowl of the soup on a hot summer day, I am grateful for the recipe that has brought so much joy and deliciousness into my life. It is a reminder of the power of food to connect us to our past and bring us together with loved ones. And for that, I am forever thankful.