Spreewald Cucumber Soup (Spreewälder Gurkensuppe)

Spreewälder Gurkensuppe, also known as Spreewald Cucumber Soup, is a traditional dish from the Brandenburg region of Germany. This refreshing and creamy soup is made with fresh cucumbers and dill, perfect for a light and flavorful meal.

Spreewald Cucumber Soup (Spreewälder Gurkensuppe)

Ingredients

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

Instructions

  1. In a large pot, sauté the chopped onion until translucent.
  2. Add the diced cucumbers and cook for 5 minutes.
  3. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes.
  4. Using an immersion blender, puree the soup until smooth.
  5. Stir in the heavy cream and chopped dill. Season with salt and pepper to taste.
  6. Serve the Spreewälder Gurkensuppe hot or chilled, garnished with additional dill if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
10g
Protein
5g
Fat
8g

Supplies

Large pot Immersion blender Ladle

Tools

Cutting board Knife Soup bowls

Serving suggestions

Spreewälder Gurkensuppe pairs well with crusty bread or a fresh green salad.

Tips & tricks

For a creamier texture, you can strain the soup through a fine mesh sieve before serving.

Cost

$10