6 to 8 servings
1 tablespoon oil
leek, white part only
3 medium size carrots
2 medium size parsley roots
a piece of celeriac
4 medium potatoes
salt and pepper
4 cups vegetable stock or water
1 cup water from fremented cucumbers, you can use “Polski ogórki”
3 – 4 fermented cucumbers
1 tablespoon butter
crème fraiche, optional
Fermented cucumbers and sauerkraut are traditional Polish delicacies that have always been part of our diet. Since some time we can see an insurgence of an interest of fermented vegetables. And no wonder. Modest cucumbers, afterhaving been subjected to a fermentation proces, are a pure health bomb. The recipe for my mom’s soured cucumbers you can find here. What can we cook? The first idea – of course – cucumber soup. Delicious, tart, thick, creamy and healthy. The best soup in the world.
Cut the carrots, parsley root, celeriac and potatoes into ½ inch brunoise. Cut the leek into slices. In a pot in one tablespoon of oil sautee the leek. After a while, when the leek is soft add the carrots, parsley, celery and potatoes. Cover with a lid and cook on low heat for a few minutes. Pour over the vegetable broth. Season the soup with salt and pepper and cook over low heat for approx. 15 minutes. While the soup is cooking warm up the butter in a saute pan, add to it the fermented cucumbers grated on the coarse side of the grater. Cook covered, until cucumbers are soft, then add them to the soup. Cook the soup for a few minutes. When all the vegetables are already soft, add the water from the fermented cucumbers. Check the taste, if the soup is too sour, dilute it with some water, if still bland add some more sour water. Serve the soup with a spoonful of thick cream, like crème fraiche, with green parsley and chives on top.
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