Pickled cucumber soup is a traditional soup made in Poland. I often had it as a child and without a doubt it is still one of the soups I enjoy the most.
Having many non-Polish friends who do not know this soup, I know that the idea of it seems strange to them. They usually say so before trying it, however, once they taste it, they are usually delighted. I have an example at home, because my Hungarian husband has grown to love this soup 🙂
I always use pickled cucumbers made by my mother. I always add other simple vegetables to it such as carrots, parsnip and potatoes. Of course, the soup cannot be without cream. During the season for fresh dill I also add some of it as garnishing, as it goes with cucumber soup very well.
Ingredients for pickled cucumber soup.
- 100 g onion
- 200 g carrot
- 200 g pickled cucumbers
- 100 g parsnip
- 250 g potatoes
- 1,5 l water
- 1/2 teaspoon of cumin
- a pinch of black pepper
- 1 3/4 teaspoon of salt
- 1 tablespoon of butter
- 100 ml of double cream
- fresh parsley or dill
How to make pickled cucumber soup.
Cut the onion into small cubes and place it into a frying pan along with the butter. Fry for 5 minutes on a low heat. Afterwards, add grated cucumbers. Fry on a low heat for 15 minutes, stirring occasionally. Then add the chopped carrots and the parsnip. Continue frying for 10 more minutes.
Transfer the fried vegetables in a cooking pot. Add potatoes cut into cubes, water, cumin, salt and pepper. Bring it all to boil and simmer on a low heat until all vegetables have softened. It took me 30 minutes. At the end of cooking add double cream.
Serve the soup sprinkled with fresh parsley or dill.
Good to know when making pickled cucumber soup.
I didn’t peel the skin off from the cucumbers. I did not squeeze the juice out of them either.
I used double cream for this soup but in can be replaced with sour cream which is also used often.
Do you like vegetable soups? If so, try our recipe for Tomato and zucchini soup.