Polish Cucumber Soup Recipe

Recipe By Slurrp

Polish cucumber soup, also known as zupa ogórkowa, is a refreshing and tangy soup made with cucumbers, dill, and sour cream. It is a popular dish in Poland, especially during the summer months. The soup is light and creamy, with a hint of tartness from the cucumbers. It can be served hot or cold, making it a versatile option for any season. This soup is perfect for those looking for a light and refreshing meal that is packed with flavor.

4.8
22 Rating -
Rate
Non Vegdiet
35minstotal
35m.total
Polish Cucumber Soup
plan
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ingredients serve

Ingredients for Polish Cucumber Soup Recipe

  • 1 Cucumbers, Peeled And Grated
  • 1/2 tablespoon Butter
  • 1/4 Onion, Finely Chopped
  • 1 cup Vegetable Broth
  • 1/4 cup Sour Cream
  • 1/2 tablespoon All Purpose Flour
  • 0.06 cup Chopped Fresh Dill
  • As required Salt And Pepper To Taste
  • as needed Additional Dill And Sour Cream For Garnish

Directions: 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.
Nutrition
value
558
calories per serving
37 g Fat44 g Protein15 g Carbs6 g FiberOther

Current Totals

  • Fat
    37g
  • Protein
    44g
  • Carbs
    15g
  • Fiber
    6g

MacroNutrients

  • Carbs
    15g
  • Protein
    44g
  • Fiber
    6g

Fats

  • Fat
    37g

Vitamins & Minerals

  • Calcium
    161mg
  • Iron
    5mg
  • Vitamin A
    411mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    14mg
  • Vitamin B6
    1mg
  • Vitamin B9
    56mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    34mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    109mg
  • Manganese
    1mg
  • Phosphorus
    496mg
  • Selenium
    47mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp