Spreewald Cucumber and Dill Soup (Spreewälder Gurken und Dill Suppe)

Spreewälder Gurken und Dill Suppe, or Spreewald Cucumber and Dill Soup, is a traditional dish from the Brandenburg cuisine. This refreshing and light soup is perfect for warm summer days, and it showcases the fresh flavors of the region's cucumbers and dill.

Spreewald Cucumber and Dill Soup (Spreewälder Gurken und Dill Suppe)

Ingredients

  • 4 large Spreewald cucumbers, peeled and diced
  • 1 onion, finely chopped
  • 2 tablespoons butter
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/4 cup fresh dill, chopped
  • Salt and pepper to taste

Instructions

  1. In a large pot, melt the butter over medium heat.
  2. Add the chopped onion and cook until softened.
  3. Add the diced cucumbers and cook for 5 minutes.
  4. Pour in the vegetable broth and bring to a simmer.
  5. Simmer for 10 minutes, or until the cucumbers are tender.
  6. Stir in the heavy cream and fresh dill.
  7. Season with salt and pepper to taste.
  8. Remove from heat and let the soup cool slightly.
  9. Using an immersion blender, puree the soup until smooth.
  10. Return the pot to the stove and reheat the soup over low heat.
  11. Serve hot, garnished with additional dill if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 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

Tools

Cutting board Knife Vegetable peeler Measuring cups and spoons

Serving suggestions

Spreewälder Gurken und Dill Suppe is best served hot with a side of crusty bread or a light salad.

Tips & tricks

For a creamier texture, you can strain the soup through a fine mesh sieve after blending.

Cost

$10