Curry infusion: Elevating traditional cucumber soup

Cucumber soup evokes the warmth of home and tradition. However, even with classic recipes, you can sometimes indulge in culinary experiments. Adding curry introduces a touch of exoticism to cucumber soup that perfectly complements the sour taste of cucumbers and the creamy texture of the dish. Learn how easily you can transform a traditional recipe!

Cucumber soup with a touch of curry is proof that a small change in a recipe can have a significant impact. One teaspoon is enough to give the classic dish a new character and taste. Experiment with traditional recipes and explore new culinary horizons.

Ingredients:

• Pickled cucumbers (5-6 pieces),
• Vegetable or meat broth (about 2 litres),
• Potatoes (4-5 pieces),
• Carrot (1 piece),
• Parsley (1 piece),
• Onion (1 piece),
• 18% cream (about 200 millilitres),
• Butter (1 tablespoon),
• Curry (1 teaspoon),
• Salt and pepper to taste.

Preparation:

      
1. Bring the broth to a boil, peel the potatoes, cut them into cubes, and add them to the boiling broth.
2. Peel and grate the carrot and parsley using a coarse grater and add them to the pot.
3. Chop the onion and sauté it in butter, then add to the soup. Grate the cucumbers and add them to the pot at the end of cooking, seasoning with salt, pepper, and a teaspoon of curry.
4. Cook for another 5 minutes, temper the cream with a few tablespoons of hot soup, pour it into the pot, mix everything, and serve.

    
1. Enhanced flavour: Curry adds a subtle depth and a hint of exotic spices that work wonderfully with the sourness of the cucumbers.
2. A new twist on a classic: With just one ingredient, you can surprise your family and guests with something familiar yet unique.
3. Health benefits: Curry is a spice blend that aids digestion and has anti-inflammatory properties, making it ideal for chilly days.