Cucumber soup revival: An autumn classic explained

Cucumber soup is certainly among the best soups out there. Our grandmothers picked the cucumbers they had pickled at home. If you don't have homemade ones, good-quality store-bought pickles work just as well. This ingredient is crucial.

Thanks to the pickles, this soup is one of the best dishes for autumn weather. Firstly, it contains a good amount of magnesium and potassium, which support the heart and nervous system. Vitamins A, E, C, and K enhance immunity and slow ageing. Antioxidants cleanse the body. The soup also provides a serving of fibre, which aids in digestion and keeps you feeling full long after lunch. Our grandmothers knew the benefits of preparing cucumber soup frequently in autumn.

Chicken is often used to create the broth in recipes for cucumber soup. However, our grandmothers most commonly used ribs. This meat imparts a richer flavour to the soup and makes it heartier. Soup made with chicken is undoubtedly lighter. It's best to adjust the broth to suit your taste. The same principle applies to the amount of cucumbers or homemade cucumber purée —the desired level of tartness varies for each individual.

Ingredients:

• 400g pork ribs,
• 4 allspice berries,
• 2 bay leaves,
• 1 small celery root,
• 2 carrots,
• 1 parsley root,
• 3 garlic cloves,
• 1 charred onion,
• about 2 litres of water,
• salt and pepper to taste.

Additionally:

• 3 medium potatoes,
• about 700g of pickles or 250g of cucumber purée,
• 2 tablespoons of butter,
• 1 onion,
• 100g 18% sour cream,
• 1 egg yolk,
• chopped fresh dill for serving.

Preparation method:

1. In a large pot, place pork ribs cut into smaller pieces. Add allspice berries, bay leaves, peeled celery, carrots, parsley root, garlic cloves without skin, and charred onion. Add salt and pepper, and pour in the water. Cook for about an hour.
2. Peel and dice the potatoes. Remove the ribs and vegetables from the broth and add the diced potatoes to the pot.
3. Heat the butter in a pan and add the finely diced onion. Once it turns translucent, add the cucumber purée or grated cucumbers and sauté everything.
4. Transfer the cucumbers to the broth with the potatoes. Grate the carrot, parsley root, and celery on a coarse grater, add them to the soup, and bring to a boil.
5. Add the egg yolk to the sour cream with a ladle of hot broth, mix, and pour into the pot. Thanks to the tempering, the cream won't curdle.
6. Serve the soup sprinkled with dill.