Revamp your cucumber soup: Add a hard-boiled egg for a delightful twist

Cucumber soup is one of those dishes that frequently adorn our tables in various forms. Traditionally, it is served with a slice of bread or croutons, but there is a way to diversify it that genuinely makes a difference. Here's how one simple addition can completely transform the taste of cucumber soup and elevate it to a higher culinary experience.

If you’re accustomed to the classic cucumber soup, you may not realise there is a way to enhance it, introducing a whole new flavour and texture. The secret ingredient that may surprise you is a hard-boiled egg.

Ingredients:

• 500 grams of pickled cucumbers,
• 300 grams of potatoes,
• 2 carrots,
• 1 onion,
• 1 litre of vegetable broth,
• 150 grams of sour cream,
• 50 grams of butter,
• a bunch of dill,
• salt, pepper to taste,
• olive oil for frying,
• 2-3 eggs.

Instructions:

1. Dice the onion, potatoes, and carrots. Grate the cucumbers.
2. Sauté the onion in the heated butter and olive oil. Add the carrots and potatoes, and fry for a few minutes.
3. Pour the broth over the vegetables, boil, and cook until the potatoes are tender.
4. Add the grated cucumbers along with the juice. Cook for another 10 minutes.
5. First, mix a few tablespoons of hot soup with the cream to prevent the cream from curdling, then add this mixture to the pot.
6. Boil the eggs hard, peel, and cut into quarters.
7. Season the finished soup with salt, pepper, and dill. Serve hot, sprinkled with fresh dill and garnished with egg quarters.

Cucumber soup with eggs is a perfect lunch or dinner option. This dish is easy to prepare yet very tasty and nourishing. Try this recipe and discover how many new flavours this traditional soup can offer.