Sour Cucumber Soup

Sour Cucumber Soup Recipe from Poland with Chicken Stock and Sour Cream

Region / culture: Poland | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Sour Cucumber Soup is a refreshing and tangy dish that is perfect for a hot summer day. This soup is a popular dish in Eastern European countries, where cucumbers are a staple ingredient in many recipes. The combination of pickled cucumbers, sour cream, and chicken stock creates a unique and delicious flavor that is sure to please your taste buds.

History

Sour Cucumber Soup has been a traditional dish in Eastern European cuisine for centuries. Cucumbers have long been a popular ingredient in this region, and pickling them in brine was a common way to preserve them for the winter months. The addition of sour cream to the soup adds a creamy texture and tangy flavor that complements the cucumbers perfectly.

Ingredients

1 liter of chicken stock
2 medium-sized potatoes
2 medium-sized cucumbers, pickled in brine
25 g of butter
150 ml of sour cream
1 tsp of plain flour
salt and pepper to taste

How to prepare

Heat the stock.
Peel and dice the potatoes, then boil them in the stock until they become soft.
Peel the cucumbers and grate them coarsely.
Melt the butter and gently cook the grated cucumber until softened.
Add the softened grated cucumber to the stock and potatoes.
Taste the soup and add a little brine if needed to achieve a pleasantly sour taste.
Combine the sour cream with the flour, then stir the mixture into the soup.
Season the soup with salt and pepper.
Serve the soup immediately without reheating.

Variations

Add some chopped fresh herbs, such as dill or parsley, to the soup for extra flavor.
For a creamier soup, you can blend the cucumbers before adding them to the stock.

Cooking Tips & Tricks

Be sure to taste the soup before serving and adjust the seasoning as needed. The amount of brine from the pickled cucumbers can vary, so you may need to add more to achieve the desired level of sourness.

- For a smoother texture, you can blend the soup with an immersion blender before serving.

- Serve the soup chilled for a refreshing summer dish.

Serving Suggestions

Serve the Sour Cucumber Soup with a dollop of sour cream and a sprinkle of fresh dill on top for a beautiful presentation.

- Pair the soup with a crusty bread or a side salad for a complete meal.

Cooking Techniques

Boil the potatoes until they are soft to ensure a creamy texture in the soup.

- Gently cook the grated cucumbers to release their flavor without overcooking them.

Ingredient Substitutions

You can use vegetable stock instead of chicken stock for a vegetarian version of this soup.

- Greek yogurt can be used as a substitute for sour cream.

Make Ahead Tips

This soup is best served immediately after preparing, but you can store it in the refrigerator for up to 2 days.

Presentation Ideas

Serve the soup in individual bowls garnished with a cucumber slice and a sprig of fresh dill for an elegant presentation.

Pairing Recommendations

Pair this soup with a crisp white wine, such as a Sauvignon Blanc, for a refreshing and light meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat the soup gently on the stovetop, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

15g per serving

Fats

10g per serving

Proteins

5g per serving

Vitamins and minerals

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

Alergens

This recipe contains dairy (sour cream) and gluten (flour).

Summary

This soup is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Sour Cucumber Soup is a delicious and refreshing dish that is perfect for a hot summer day. This soup is easy to make and is packed with flavor and nutrients. Serve it with a dollop of sour cream and a sprinkle of fresh dill for a beautiful presentation. Enjoy this traditional Eastern European dish with your family and friends!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Sour Cucumber Soup. It was many years ago, when I was just a young girl living in the countryside with my family. My mother had received the recipe from a neighbor who had learned it from her own grandmother. The idea of using cucumbers to make soup seemed strange to me at first, but I was always curious about trying new things in the kitchen.

The first time I made the soup, I followed the recipe exactly as it was written. I peeled and diced the cucumbers, chopped up some onions and garlic, and simmered everything in a pot with some chicken broth. I added a touch of vinegar and sugar to give it that signature sour flavor. When it was done, I ladled it into bowls and sprinkled some fresh dill on top. The soup was surprisingly delicious, with a refreshing tanginess that I had never tasted before.

As the years went by, I continued to make the Sour Cucumber Soup for my family and friends. I experimented with different variations, adding in some herbs or spices to give it a unique twist. Sometimes I would even serve it chilled on a hot summer day, which was always a hit with everyone who tried it.

One day, I decided to visit my neighbor who had first shared the recipe with my mother. She welcomed me into her kitchen with a warm smile and a hug, happy to see that I was still making the soup. As we chatted and caught up on old times, she revealed to me the secret ingredient that her grandmother had passed down to her – a dash of sour cream. She explained that the sour cream added a creamy texture to the soup and balanced out the acidity of the cucumbers and vinegar.

I was eager to try out this new addition to the recipe, so I went home and immediately started cooking. I mixed in a dollop of sour cream at the end, stirring it gently until it was fully incorporated. The result was a velvety smooth soup that was even more delicious than before. I knew that I had stumbled upon a winning combination that would become a staple in my kitchen for years to come.

As time went on, I continued to refine the recipe for Sour Cucumber Soup, making small tweaks here and there to suit my own taste preferences. I shared the recipe with friends and family who were always eager to try it out for themselves. It became a dish that was synonymous with my name, a culinary legacy that I was proud to pass down to future generations.

Now, as I sit here in my kitchen, stirring a pot of Sour Cucumber Soup on the stove, I am filled with a sense of nostalgia and gratitude. This recipe has not only brought joy and comfort to those who have tasted it, but it has also connected me to a long line of women who have shared their culinary knowledge and expertise with me. I am reminded of the power of food to bring people together, to create memories and traditions that endure through the generations.

As I take a sip of the soup, savoring the tangy flavor of the cucumbers and the creamy richness of the sour cream, I am reminded of the simple joys of cooking and sharing a meal with loved ones. And I am grateful for all the lessons and recipes that have been passed down to me, allowing me to create a legacy of my own in the kitchen. Cooking is not just about following a set of instructions – it is about creativity, experimentation, and most importantly, love. And that is something that I will always hold dear in my heart.