Name: Polnische Gurkensuppe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Soup
Ingredients: 4 medium cucumbers, peeled and grated; 1 tablespoon unsalted butter; 1 medium onion, finely chopped; 2 cloves of garlic, minced; 4 cups chicken or vegetable broth; 1 cup sour cream; 1 tablespoon all-purpose flour; 1 tablespoon chopped fresh dill; 2 tablespoons white wine vinegar; Salt and pepper to taste

Instructions

In a large pot, melt the butter over medium heat. Add the chopped onions and garlic, sautéing until fragrant and translucent, about 5 minutes.
Stir in the grated cucumbers and cook for another 5 minutes, allowing them to release their juices and soften.
Sprinkle the flour over the cucumber mixture and stir well to combine, cooking for another minute to remove the raw flour taste.
Slowly pour in the chicken or vegetable broth, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer.
Reduce the heat to low and let the soup simmer for about 15-20 minutes, allowing the flavors to meld together and the cucumbers to become tender.
Once the cucumbers are soft, remove the pot from the heat. Using an immersion blender or a regular blender, puree the soup until smooth.
Return the pot to low heat and stir in the sour cream, chopped dill, and white wine vinegar. Season with salt and pepper to taste, adjusting the seasoning as needed.
Let the soup simmer for an additional 5 minutes, ensuring it is heated through and all flavors are well combined.
When ready to serve, ladle the Polnische Gurkensuppe into bowls and garnish with a dollop of sour cream, a few dill sprigs, and a drizzle of olive oil for an extra layer of richness.

Ingredients

Instructions

Nutrition Facts