cucumber soup
A cucumber soup is a soup whose essential ingredient is cucumber . These can be hot or cold soups that are common in different regions or countries. Cucumber soups are often vegetarian , but they can also have meat.
Preparation and variations
What all cucumber soups have in common is that they are essentially made from fresh or pickled cucumbers, which, depending on how they are prepared, are pureed or processed in pieces or slices. A classic form of preparation is the British cucumber soup , in which slices of peeled cucumber are steamed in butter and then cooked in a light broth, seasoned and strained. The soup is then bound with arrowroot flour and mixed with egg yolk and milk. The soup is traditionally garnished with dried sorrel strips.
Other typical regional soups made from cucumbers or with a high proportion of cucumbers are the Polish ogórkowa and the Russian okroschka . When ogórkowa inlaid be pickled cucumbers and salt and dill pickles used, rubbed a soup of potatoes, carrots, pork and onions are added. The soup is tied with flour and cream.
Polish zupa ogórkowa
Hungarian cucumber soup
Cucumber-and-mint soup with yogurt
Bulgarian tarator
Russian okroshka
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In some cold preparations, the cucumbers are mixed with diluted yogurt and then seasoned with garlic , dill or other spices. A typical preparation of this kind is the Bulgarian tarator , which is based on the preparation of the Turkish cacık or the Greek tsatsiki . Like this, it can be prepared as a solid starter, but also more liquid and as a soup.
supporting documents
- ^ "Cucumber soup." In: F. Jürgen Herrmann (Ed.): Herings Lexicon of the Kitchen. Fachbuchverlag Pfanneberg, Haan-Gruiten 2012 (licensed edition Nikol, Hamburg 2016); P. 85. ISBN 978-3-86820-344-8 .
- ↑ Konrad Renzinger: Polish Recipes - The Polish Cookbook: The best Polish dishes from Bigos to Pirogi. neobooks 2013; P. 12; ( Google Books ).
- ↑ Tsatsiki soup on the website of Dr. Oetker GmbH ; accessed on July 20, 2018.
literature
- "Cucumber soup." In: F. Jürgen Herrmann (Ed.): Herings Lexicon of the Kitchen. Fachbuchverlag Pfanneberg, Haan-Gruiten 2012 (licensed edition Nikol, Hamburg 2016); P. 85. ISBN 978-3-86820-344-8 .
