Cucumber soup

Cucumber soup
Cucumber soup


Prepare a typical broth. Cook the meat or bones with six cups of cold water for about an hour. Add the vegetables.  At the end of cooking add spices: few peppercorns, bay leaf, black pepper and salt to taste.

Melt some butter on a frying pan and fry 1 medium, diced onion. When onion begins to brown add chopped or crushed garlic, mix precisely and still fry on a low fire for about 10 minutes.

Wash cucumbers, peel and grate on a grater with big holes, so that what you get are stripes not too minuscule. Throw all cucumber stripes to garlic & onion - fry all together some minutes more. Then add this mixture to your broth.

Peel potatoes, cut into small pieces (dices) and throw into the soup.

Cook everything on a rather low fire until potatoes are soft and edible.

Make a suspension of flour with sour cream to 'whiten' the soup. To do so simply mix 2 tablespoons of white flour and 100 ml of sour cream. You can also use tart yoghurt. Now slowly pour it into the soup, constantly and vigorously stirring. Mix precisely.

Cook the soup for another few minutes, but do not let it to boil. Season  the soup with salt and black pepper according to your taste.




  • 0,5 kg of meat or meat with bone
  • 0,5 kg of vegetables (carrot, parsley, celery, leek) or wloszczyzna mix
  • half medium onion
  • spices (a few peppercorns, bay leaf, black pepper and salt to taste)


  • 1,5 l of broth
  • 7-8 large pickled cucumbers
  • 1 medium onion
  • 2 cloves of garlic
  • 2 tablespoons of white flour
  • 2 tablespoons of butter
  • 100 ml sour cream (or tart yoghurt)
  • 3 medium potatoes
From: Poland