Cucumber Soup (polish Zupa Ogórkowa)
Cucumber Soup, also known as Zupa Ogórkowa, is a traditional dish in Eastern European cuisine, particularly in Poland. This refreshing soup is perfect for warm summer days and is packed with the fresh flavors of cucumbers and dill.
Ingredients
- 4 large cucumbers, peeled and grated
- 1 onion, finely chopped
- 4 cups vegetable broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent.
- Add the grated cucumbers to the pot and cook for 5 minutes, stirring occasionally.
- Sprinkle the flour over the cucumbers and stir to combine.
- Pour in the vegetable broth and bring the soup to a simmer. Cook for 10 minutes.
- In a small bowl, whisk the sour cream until smooth. Gradually add a ladleful of hot soup to the sour cream, whisking constantly to temper it.
- Pour the tempered sour cream into the pot of soup and stir to combine. Cook for an additional 5 minutes.
- Stir in the chopped dill and season the soup with salt and pepper to taste.
- Remove the soup from heat and let it cool slightly before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 15g
- Protein
- 5g
- Fat
- 8g
Supplies
Large pot Whisk Chopping board Grater Knife Measuring cups and spoons
Tools
Soup ladle Serving bowls Soup spoons
Serving suggestions
Serve the cucumber soup with a dollop of sour cream and a sprinkle of fresh dill on top. It pairs well with crusty bread or a side salad.
Tips & tricks
For a creamier texture, you can blend a portion of the soup with an immersion blender before adding the sour cream.
Cost
$10