Comfort in a bowl: The surprising health benefits of cucumber soup

Personally, I don't know anyone who doesn't enjoy cucumber soup. Moreover, it's one of those dishes that can be prepared in both a meat-based and a vegetarian version. Both are delicious, although traditional flavour enthusiasts will certainly appreciate soup cooked with pork ribs more. The essential flavour of the meatless cucumber version is enhanced by adding leek sautéed in butter.

The main ingredient of the soup is pickled cucumbers, which are a treasure trove of healthy substances. Although some probiotic properties are lost during cooking, they still contain many beneficial bacteria resulting from the fermentation process. They also contain a large amount of fibre, which supports bowel function, preventing constipation and improving metabolism. Fibre is a natural prebiotic that promotes the growth of beneficial gut bacteria.

Moreover, cucumber soup is full of vitamins and minerals—it contains B vitamins, vitamin C, magnesium, and potassium. The temperature of the soup also matters. Cucumber soup shouldn't be hot; instead, warm soup soothes irritated intestinal mucosa. It can bring relief during diarrhoea or other symptoms of irritable bowel syndrome.

To the disappointment of traditionalists, the healthiest version of cucumber soup doesn't include pork ribs. Adding fat in the form of olive oil or a touch of real butter is recommended because fat aids vitamin absorption. However, too much animal fat can burden the liver and heart.

People with lactose intolerance should skip the cream. If you want to thicken the soup, you can add a tablespoon of wheat flour.

Below is a recipe for cucumber soup using vegetable broth. You can prepare this broth in advance and store it in jars in the refrigerator. Healthy broth cubes from the freezer will also work very well for the soup.

Ingredients:

• 1 leek,
• 2 tablespoons of butter,
• 2 carrots,
• 1 parsley root,
• a piece of celery,
• 4 potatoes,
• 6 pickled cucumbers,
• 2 litres of vegetable broth,
• 2 bay leaves,
• 3 allspice grains,
• salt, pepper to taste,
• optional: a tablespoon of wheat flour, a bunch of dill.

Instructions:

1. Cut the leek into thin strips.
2. In a pot with a thick bottom, melt the butter and add the chopped leek. Cover and stew for about 5 minutes. Then add carrots, parsley, and celery grated on a coarse grater. Sauté for a while, then pour in the broth.
3. Add bay leaves, allspice, and potatoes cut into cubes. Cook until soft over low heat.
4. When the vegetables are soft, add pickled cucumbers grated on a coarse grater along with the sour brine.
5. If you add flour, mix it in cold water beforehand, temper it with the broth, and mix it into the soup.
6. You can sprinkle the finished cucumber soup with dill.