Description
A comforting Polish cucumber soup that warms the soul with fresh pickled cucumbers and creamy richness.
Ingredients
Scale
- 4 cups vegetable or chicken broth
- 2 large pickled cucumbers, grated
- 2 medium potatoes, diced
- 1 medium carrot, diced or grated
- 1 medium parsley root, diced
- 200ml sour cream
- 2 bay leaves
- Salt and pepper to taste
Instructions
- In a pot, bring the broth to a boil.
- Add diced potatoes, carrot, and parsley root and cook until soft.
- Grate the pickled cucumbers and add them to the pot when the potatoes are almost tender.
- In a separate bowl, mix sour cream with a ladle of soup to temper it, then slowly add it back into the pot.
- Season with salt and pepper, and serve hot.
Notes
For a vegetarian version, use vegetable broth and plant-based sour cream. Adjust the amount of cucumber juice according to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Polish soup, cucumber soup, comfort food, traditional recipe
