Photo of Soured Cucumber Soup by Mario
This recipe for Soured Cucumber Soup is a follow up to one of our previous recipes, Soured Cucumbers, which are the main ingredient in this soup.
Soured Cucumber Soup is quick and easy to make but the result is quite impressive! This recipe is based on Italian flavours but with a Polish twist. Soured cucumbers are very popular in Eastern European countries, such as Poland. They are used in sandwiches, salads and of course soups. That gave us an idea for a hearty soup recipe, that will not only play on your taste buds, but comfort you on a cold day 🙂
Soured Cucumber Soup
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Recipe by Mario
- 1 medium size parsnip, peeled
- 1 medium size carrot, peeled
- 100 g celeriac, peeled
- 1500 ml vegetable stock (see notes)
- 1 clove of garlic, cut in half
- 20 g fresh dill
- 1 heaped tbsp capers, drained
- 80 g cannellini beans
- 80 g kidney beans
- 2 soured cucumbers
- Sea salt
- Freshly cracked black pepper
- Cut parsnip, carrot and celeriac into small cubes (approx. half a centimeter).
- Throw vegetables into a large pot, pour in the stock, season lightly with salt, bring to the boil and simmer until vegetables are soft.
- Once vegetables are ready, add garlic, dill, capers, cannellini and kidney beans, stir it all in and cook for a few minutes.
- In the meantime, roughly grate soured cucumbers, then add into the soup and cook for further few minutes. Check the seasoning and enjoy while it’s hot 🙂
- To keep this recipe vegan and vegetarian, we used vegetable stock, but if you prefer, you can use any meat stock instead, and if you want, you can also add a couple of table spoons of double cream for creamy texture.
- It is important to add soured cucumbers into the soup at the very end. If you add them at the start, the acidity in them will prevent vegetables from getting soft in the cooking process.
- Speaking of acidity – if you’d prefer this soup sourer than it is, you can add a few table spoons (or more!) of marinade from the jar, but do that before the final seasoning, as there’s salt in the marinade.
- For extra boost of flavour you can add lovage – it’s a herb widely used in polish cuisine. You can add either two fresh leaves or half a tsp of dried lovage.