Polish cucumber soup
10 servings
90 minutes
Polish cucumber soup is a traditional dish of Polish cuisine with a unique sweet-sour taste thanks to pickled cucumbers and their brine. Historically, this soup emerged as a way to use available ingredients while giving them rich flavor and nutrition. Chicken broth adds depth to the dish, while vegetables like carrots, turnips, and potatoes provide texture. Rye flour makes the soup thick and hearty, while sour cream softens the acidity of the cucumbers for a harmonious blend. This soup warms well in cold weather and exemplifies balanced cooking – it is nourishing, refreshing, and light at the same time. Serving with dill enhances its aroma and adds freshness. Such soup is often served at family lunches and its taste evokes warm memories of home cooking.
1
Cook chicken broth. For three liters of water: 0.5 chicken or wings, feet, tail, 1 onion, 1 carrot, 5 cloves of garlic, black peppercorns, allspice berries, bay leaf, 1 tbsp salt. Boil on medium heat for 40 minutes. Strain and keep on the lowest heat.
- Chicken broth: 3 l
- Carrot: 3 pieces
- Salt: to taste
2
While the broth is boiling, clean all the vegetables except for the cucumbers.
- Carrot: 3 pieces
- Turnip: 3 pieces
3
Cut the carrot and turnip into small cubes.
- Carrot: 3 pieces
- Turnip: 3 pieces
4
Grate the potatoes on a fine grater, transfer to an airtight container, and place in the refrigerator.
- Potato: 4 pieces
5
Grate the pickles on a fine grater, transfer the leftovers to a saucepan, add water or brine if available, and boil for 10 minutes. Strain and discard the scraps.
- Pickles: 10 pieces
6
Melt butter in a thick-bottomed pot and add vegetable oil, sauté carrot and turnip for 10 minutes on high heat, stirring constantly.
- Butter: 2 tablespoons
- Vegetable oil: 1 tablespoon
- Carrot: 3 pieces
- Turnip: 3 pieces
7
Add rye flour and mix well for 1-2 minutes. Pour in half of the hot broth, mix, and then add the remaining broth, leaving 1 cup for later.
- Rye flour: 2 tablespoons
- Chicken broth: 3 l
8
Boil over medium heat for 10 minutes. Add grated potatoes, mix well, and boil for another 10 minutes.
- Potato: 4 pieces
9
Add grated cucumber and brine. Stir, and boil again for 10 minutes.
- Pickles: 10 pieces
10
Chop the dill finely.
11
Mix the remaining broth and sour cream until smooth. Carefully pour everything into the soup, add dill, stir, and keep on heat for about three minutes without boiling.
- Chicken broth: 3 l
- Sour cream 20%: 150 g
- Dill: 1 bunch
12
Taste for salt, add if necessary, and season with pepper to taste. Turn off the stove and let it sit for 10 minutes.
- Salt: to taste
- Ground black pepper: to taste