Rügen Island Surprise: Pickled Cucumber Soup
Experience the flavors of Schleswig-Holstein cuisine with this unique Rügen Island Surprise: Pickled Cucumber Soup. This refreshing and tangy soup is a perfect way to enjoy the fresh produce of the region.
Ingredients
- 4 pickled cucumbers, diced
- 1 onion, finely chopped
- 2 potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup sour cream
- 2 tablespoons white vinegar
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onions until translucent.
- Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
- Stir in the diced pickled cucumbers and simmer for another 5 minutes.
- Remove the pot from the heat and let the soup cool slightly.
- Stir in the sour cream and white vinegar. Season with salt and pepper to taste.
- Using an immersion blender, blend the soup until smooth.
- Return the pot to the stove and reheat the soup over low heat.
- Serve the pickled cucumber soup hot, garnished with a dollop of sour cream and a sprinkle of fresh dill.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 6g
Supplies
Large pot Immersion blender Ladle Serving bowls
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Serve the pickled cucumber soup with a side of crusty bread and a fresh green salad for a complete meal.
Tips & tricks
For an extra tangy flavor, you can add a splash of the pickled cucumber brine to the soup.
Cost
$10