Cucumber soup: A tradition with health benefits
This soup always makes a comeback in November. It's no wonder, as it's perfect for cold and rainy days. Cucumber soup is an absolute classic of Polish cuisine, served in homes for many generations. Our grandmothers made it with ribs and homemade pickles. This classic recipe still works today.
8 November 2024 16:03
One of the best soups is, indeed, the cucumber one. Our grandmothers chose pickles they made themselves. If you don't have them, you can easily buy good-quality pickles. This ingredient is critical here.
Why is it worth eating pickled foods?
This soup is one of the best dishes for autumn weather thanks to the pickles. First, it contains a lot of magnesium and potassium, which support the heart and the nervous system. Vitamins A, E, C, and K boost immunity and delay aging processes. Antioxidants have a cleansing effect on the body. With this soup, you also get a portion of fibre, which aids digestion and keeps you full long after lunch. Our grandmothers knew what they were doing when they frequently cooked cucumber soup in the fall.
What kind of meat should be used for cucumber soup?
Chicken is often used to make the broth in recipes for cucumber soup. However, our grandmothers most often used ribs. This meat gives the soup a deeper flavour and makes it even more filling. The soup made with chicken is certainly lighter. It's best to adjust the broth according to your taste. The same principle applies to the amount of cucumbers or homemade cucumber purée—the level of tartness varies for everyone.
Traditional cucumber soup
Ingredients:
- 400 grams pork ribs,
- 4 allspice berries,
- 2 bay leaves,
- 1 small celery root,
- 2 carrots,
- 1 parsley root,
- 3 garlic cloves,
- 1 charred onion,
- about 2 litres of water,
- salt and pepper to taste.
Additionally:
- 3 medium potatoes,
- about 750 ml of pickles or 250 ml of cucumber purée,
- 2 tablespoons of butter,
- 1 onion,
- 100 grams of 18% sour cream,
- 1 egg yolk,
- chopped fresh dill for serving.
Preparation method:
- In a large pot, place pork ribs cut into smaller pieces. Add allspice berries, bay leaves, peeled celery, carrots, parsley root, garlic cloves without skin, and charred onion. Add salt and pepper, and pour in the water. Cook for about an hour.
- Peel and dice the potatoes. Remove the ribs and vegetables from the broth and add the diced potatoes to the pot.
- Heat the butter in a pan and add the finely diced onion. Once it turns translucent, add the cucumber purée or grated cucumbers and sauté everything.
- Transfer the cucumbers to the broth with the potatoes. Grate the carrots, parsley root, and celery on a coarse grater, add to the soup, and bring to a boil.
- Add the egg yolk to the sour cream with a ladle of hot broth, mix, and pour into the pot. Thanks to the tempering, the cream won't curdle.
- Serve the soup sprinkled with dill.