Cucumber soup
I love sour soups. My favorite cucumber soup with broth always lifts my spirits. It's a very simple and super tasty soup that I could eat often. Cucumber soup with potatoes – the best!
- cooked in broth - super simple and tasty - perfect for children
- Preparation time: 30 minutes
- Cooking time: 2 hours
- Number of servings: 2 liters of soup In 100 ml of soup:
- Energy value 46 kcal
- Carbohydrates 3 g
- Including sugars 1 g
- Protein 4 g Fats 2 g
- Diet: gluten-free, low-sugar, high-protein.
- 700 g portion of turkey broth - neck + wing
- half a medium celery root
- medium parsley root
- large carrot
- a piece of leek or a medium onion
- 5 glasses of water - 1250 ml
- herbs and spices: bay leaf, 3 allspice grains, a teaspoon of peppercorns and a teaspoon of salt
- 450 g pickled cucumbers
- 300 g potatoes - 3 medium potatoes
- 1/3 cup of cream 30% - 100 g
Cucumber soup
To make cucumber soup using the recommended amount of ingredients, choose a pot with a capacity of at least three liters. This is my favorite cucumber soup. I usually use turkey broth, but I've also made it with a whole cooked chicken or ribs.
Wash all the ingredients for the broth under cold running water—preferably in the sink. Always wash the meat last. Place the turkey neck and wing in a medium pot. Add the peeled and sliced carrots, parsley, a piece of celery, and a leek. Instead of the leek, you can also add an onion, roasted in a dry pan (you can roast it halved). Add a bay leaf, 3 allspice berries, a teaspoon of peppercorns, and a teaspoon of salt to the pot. Pour in five cups of water (1250 ml). Cover the pot with a lid. Bring to a boil and reduce the heat to a gentle simmer. Simmer the broth for 1.5 hours without checking the pot.
Tip: You can easily replace some of the meat with ribs, which I recommend cutting up first so they cook faster.
After this time, remove the broth from the heat. Using a slotted spoon, scoop out all the soup ingredients onto a board. Only the broth should remain.
Dice the carrots. Also remove the meat from the neck and wing. You won't need the rest of the ingredients.
While the broth is cooking, I always prepare potatoes and cucumbers. If I have small pickled cucumbers, I usually don't peel them before grating them. I thinly peel very large ones first. Grate the cucumbers using a large-hole grater. Peel and finely dice the potatoes. Place them in a bowl filled with water. This will prevent them from darkening after slicing.
Tip: You can also boil the diced potatoes in a separate pot. Then, add them to the soup before whitening it.
Return the pot of broth to the heat. Add the diced potatoes (without the water). Cover the soup with a lid and simmer for 10 minutes. Then add the grated cucumbers and simmer for another 10 minutes – over low heat, of course.
Tip: You can also fry the grated pickled cucumbers in a pan with a tablespoon of butter before adding them to the soup. This will make the cucumber soup taste even better.
By adding the potatoes first and then the cucumbers you will achieve the perfect vegetable flavor.
Next, add the carrots and the meat from the neck and wing that you set aside earlier. Finally, add the sweet cream and stir the soup. After 2 minutes of cooking on the lowest heat, the cucumber soup is ready!
Potatoes are a great addition to this cucumber soup with turkey broth. Instead of potatoes, you can also add pre-cooked pasta or rice. Then you add them along with the carrots and meat from the broth. I prefer the potato version. You can also add dill or parsley to the plates.
