This Creamy Pickled Cucumber Soup is a unique and comforting dish that combines the tanginess of pickled cucumbers with the earthiness of potatoes, carrots, and a creamy base. It’s perfect for a cozy meal and is easily adaptable for vegan or vegetarian diets. The addition of dill and pickle juice gives this soup a burst of flavor that will keep you coming back for more!
Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Ingredients
- Onion: 1 medium, finely chopped
- Olive oil: 1 tbsp
- Potatoes: 3 medium, diced
- Carrot: 1 medium, grated
- Pickled cucumbers: 4, diced
- Vegetable broth: 750 ml (3 cups)
- Dill: 1 tbsp, chopped
- Salt: 2 tsp
- Sour cream (or vegan alternative): 100 g (3½ oz)
- Additional vegetable broth: 100 ml (⅓ cup)
- Flour: 1 tbsp
- Pickle juice: 2–3 tbsp
- Black pepper: To taste
Directions
Prepare the Vegetables:
- Heat olive oil in a large pot over medium heat.
- Sauté the chopped onion until translucent, about 3–4 minutes.
- Add the diced potatoes, grated carrot, and diced pickled cucumbers. Stir to combine.
Cook the Soup Base:
4. Pour in 750 ml (3 cups) of vegetable broth. Bring to a boil, then reduce the heat to a simmer.
5. Add salt, black pepper, and dill. Stir well.
6. Cover the pot and let the soup simmer for 20 minutes, or until the potatoes and carrots are tender.
Prepare the Creamy Mixture:
7. In a small bowl, whisk together the sour cream, 100 ml (⅓ cup) of vegetable broth, and 1 tbsp of flour until smooth.
8. Stir in 2–3 tbsp of pickle juice for tanginess.
Finish the Soup:
9. Slowly add the creamy mixture to the simmering soup, stirring continuously to prevent lumps.
10. Let the soup cook for another 5 minutes to thicken slightly.
Serve:
11. Ladle the soup into bowls and garnish with additional dill if desired. Serve warm with crusty bread or crackers.
Serving Suggestions
- Pair with rye bread or sourdough for a hearty meal.
- Serve with a dollop of sour cream on top for extra creaminess.
Cooking Tips
- Adjust the tanginess by adding more or less pickle juice.
- Use your favorite vegetable broth for added flavor depth.
- Blend part of the soup for a smoother texture if preferred.
Nutritional Benefits
- Pickled cucumbers: Provide probiotics and enhance gut health.
- Potatoes and carrots: Offer fiber, vitamins, and minerals.
- Sour cream: Adds calcium and creaminess (use vegan alternatives for dairy-free diets).
Dietary Information
- Vegetarian-friendly; can be made vegan with dairy-free alternatives.
- Gluten-free if using gluten-free flour.
Nutritional Facts (Per Serving)
- Calories: 180
- Protein: 4 g
- Fat: 8 g
- Carbohydrates: 22 g
- Fiber: 3 g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop over low heat, stirring occasionally.
- Not recommended for freezing due to the creamy base.
Why You’ll Love This Recipe
- Combines the tangy flavor of pickles with hearty vegetables for a unique soup.
- Easy to make and customizable for various dietary needs.
- Perfect for cold days or when you’re craving something cozy and satisfying.
- A delicious way to use up pickled cucumbers!
Conclusion
Creamy Pickled Cucumber Soup is a delightful twist on traditional soups, offering a tangy and comforting flavor profile. It’s a versatile recipe that suits vegetarians, vegans, and anyone looking for a quick and hearty meal. Give it a try and enjoy the warming, zesty goodness with every spoonful!
Frequently Asked Questions
- Can I use fresh cucumbers instead of pickled ones?
No, pickled cucumbers provide the tangy flavor essential to this recipe. - What vegan alternative works best for sour cream?
Coconut yogurt, cashew cream, or store-bought vegan sour cream are great substitutes. - Can I skip the pickle juice?
The pickle juice enhances the tanginess, but you can replace it with lemon juice if preferred. - Can I make this gluten-free?
Yes, substitute the flour with cornstarch or gluten-free flour. - What other herbs can I use instead of dill?
Parsley or chives work well, but dill complements the pickled flavor best. - How do I store the soup?
Store in the fridge for up to 3 days. Reheat gently to prevent curdling. - Can I blend the soup?
Yes, blending partially or fully creates a creamier texture. - What’s the best broth to use?
Homemade or store-bought vegetable broth adds depth; use low-sodium if preferred. - Can I add other vegetables?
Yes, celery, zucchini, or parsnips make excellent additions. - Can I make this spicy?
Add a pinch of cayenne pepper or chili flakes for a spicy kick.