Polish Cucumber Soup Recipe

Cooking Directions

• STEP 1.Peel and grate the cucumbers, then squeeze out any excess liquid.
• STEP 2.In a large pot, melt butter and sauté onions until translucent.
• STEP 3.Add grated cucumbers, vegetable broth, and bring to a boil. Reduce heat and simmer for 15 minutes.
• STEP 4.In a separate bowl, whisk together sour cream, flour, and a ladle of hot soup. Slowly pour the mixture into the pot, stirring constantly.
• STEP 5.Add chopped dill, salt, and pepper. Cook for an additional 5 minutes.
• STEP 6.Serve hot or cold, garnished with additional dill and a dollop of sour cream.

Cooking Tips

• For a smoother soup, blend the cooked soup using an immersion blender or regular blender.
• If serving cold, refrigerate the soup for at least 2 hours before serving to allow the flavors to meld together.
• Adjust the seasoning according to your taste preferences. You can add more dill, salt, or pepper if desired.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup as an appetizer or a light main course. It pairs well with crusty bread or a side salad.