Warm up winter with the gut‑friendly power of cucumber soup

Personally, I don't know anyone who dislikes cucumber soup. Moreover, it's one of those dishes that can be made with or without meat, and both versions taste fantastic. Traditional flavour enthusiasts may prefer the soup cooked with pork ribs. For the meatless version, the essential flavour is enhanced by adding leek sautéed in butter.

The main ingredient of the soup is pickled cucumbers, which are packed with healthy substances. Although some probiotic properties are lost during cooking, they still contain many beneficial bacteria from the fermentation process. They also contain a large amount of fibre, which supports bowel function, preventing constipation and improving metabolism. Fibre is a natural prebiotic that promotes the growth of beneficial gut bacteria.

Moreover, cucumber soup is full of vitamins and minerals—it contains B vitamins, vitamin C, magnesium, and potassium. The temperature of the soup also matters. Cucumber soup should not be hot, as warm soup soothes irritated intestinal mucous membranes. It can provide relief during diarrhoea or other symptoms of irritable bowel.

To the disappointment of traditionalists, the healthiest version of cucumber soup does not include pork ribs. Adding fat in the form of olive oil or a knob of real butter is recommended since fat aids vitamin absorption. However, too much animal fat can burden the liver and heart.

People with lactose intolerance should skip the cream. If you wish to thicken the soup, you can add a tablespoon of plain flour.

Below is a recipe for cucumber soup using vegetable broth. You can prepare this broth in advance and store it in jars in the fridge. Healthy broth cubes from the freezer will also work well for the soup.

Ingredients:

• 1 leek,
• 2 tablespoons of butter,
• 2 carrots,
• 1 parsley root,
• a piece of celery,
• 4 potatoes,
• 6 pickled cucumbers,
• 2 litres of vegetable broth,
• 2 bay leaves,
• 3 allspice grains,
• salt, pepper to taste,
• optional: a tablespoon of plain flour, a bunch of dill.

Instructions:

1. Cut the leek into thin strips.
2. In a pot with a thick bottom, melt the butter and add the chopped leek. Cover and stew for about 5 minutes. Then add carrots, parsley, and celery grated on a coarse grater. Sauté for a while, then pour in the broth.
3. Add bay leaves, allspice, and potatoes cut into cubes. Cook until soft over low heat.
4. When the vegetables are soft, add pickled cucumbers grated on a coarse grater along with the sour brine.
5. If you add flour, mix it in cold water beforehand, temper it with the broth, and mix it into the soup.
6. You can sprinkle the finished cucumber soup with dill.