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Hot Cucumber & Dill Soup

Cucumber Dill Soup

Wife with the Knife
This Eastern European hot cucumber soup has always been a childhood favourite of mine, passed down from my Oma, to my Mum to me. Filled with fresh cucumbers, herbs and hearty potatoes, this soup will warm the soul and keep you cozy on those cold winter days.. Weather its enjoyed as a starter or a comforting meal on its own, this hot cucumber soup is sure to to warm the soul with every delicious bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Dinner, Lunch, Soup, starter
Cuisine Eastern European, Estonian, European, Polish, Russian
Servings 4

Equipment

  • Immersion Blender or Food Processor (Optional)

Ingredients
  

  • 1 English cucumber peeled and diced
  • 2 Large potatoes peeled and cubed
  • 1 Medium Celeriac / Celery root peeled and chopped
  • 1 Medium yellow onion diced
  • 2 cloves garlic minced
  • 5 cups chicken broth or vegetable stock
  • ½ bundle fresh dill finely chopped
  • 1 tbsp butter or vegan butter
  • 1 tsp salt
  • ¼ fresh cracked pepper

Instructions
 

  • Melt the butter in a medium pot, over medium heat.
  • Add the onions to the pot, stirring occasionally, until soft and slightly golden (about 7-8 minutes)
  • Add the garlic and cook until fragrant (about 2 minutes)
  • Add the broth to a pot and bring to a boil.
  • Once boiling reduce heat to medium-low and add the cucumbers, celeriac and potatoes. Allow to cook for 15 minutes.
  • After the 15 minutes add the fresh dill, salt and pepper and continue to cook for another 5 minutes.
  • Adjust seasoning to taste.
  • Serve topped with a sprinkle of fresh dill and a dollop of sour cream (optional)

Notes

Serving Suggestions:
  • For a smoother soup, puree it in batches using a blender or food processor. (A good balance is to puree 75% of the soup and leave 25% chunky for added texture.)
  • This soup can also be served chilled, making it a refreshing option for summer.
Consistency:
  • If the soup is too thick, adjust the consistency by stirring in a little more stock until it reaches your desired texture.
Storage:
  • Store in an airtight container in the refrigerator for up to one week.
Freezing:
  • To freeze, allow the soup to cool completely, then transfer it to freezer-safe airtight containers or resealable freezer bags. Label with the date and store for up to 6 months.
  • Reheating Frozen Soup: Transfer the frozen soup to a pot and heat over medium heat, stirring occasionally. Simmer for about 10 minutes or until heated through.
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Keyword Creamy Potatoes, Cucumber soup, Cucumbers, Dill, Eastern European Recipes, Hot Soup, Pickle Soup, Pickles, Tangy Soup