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.

Rügen Island Surprise: Pickled Cucumber Soup

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

  1. In a large pot, sauté the onions until translucent.
  2. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
  3. Stir in the diced pickled cucumbers and simmer for another 5 minutes.
  4. Remove the pot from the heat and let the soup cool slightly.
  5. Stir in the sour cream and white vinegar. Season with salt and pepper to taste.
  6. Using an immersion blender, blend the soup until smooth.
  7. Return the pot to the stove and reheat the soup over low heat.
  8. 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