I believe most of us always have at least one jar of pickles in the pantry. Personally, I often use them as a side dish, but sometimes, when I want something different, I make a pickled cucumber soup. I first tried it at my husband's insistence after he saw the recipe in a magazine. It was not complicated at all, and the result is hearty with a balanced taste, just right for a family lunch.
Quick Info
Total Time: about 40 minutes
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: one pot of 3-4 liters (approx. 6-8 servings)
Difficulty: easy
Recipe Type: warm soup, everyday meal
Ingredients
5-6 pickled cucumbers (preferably larger)
2-3 carrots
50 g butter
1 tablespoon of flour
1 liter chicken broth (or from concentrate)
150 g homemade noodles or short pasta
200 g sour cream
1 bunch of dill
Salt
Pepper
Preparation Method
1. Cut the pickled cucumbers into thicker pieces. Peel the carrots, wash them, and cut them into small cubes.
2. If you do not have chicken broth prepared, you can use concentrate according to the instructions on the package. You will need about 1 liter.
3. Put the butter in a large pot over medium heat. Once melted, add the cucumbers and sauté for a few minutes, stirring regularly.
4. Sprinkle a tablespoon of flour over the cucumbers and mix well to avoid lumps.
5. Add the chopped carrots and then pour in the chicken broth. Stir gently and let everything boil for 10 minutes.
6. Add the noodles (or pasta) to the pot. Continue boiling for another 10 minutes until the pasta and vegetables are cooked.
7. Meanwhile, finely chop the dill and mix it with the sour cream in a separate bowl.
8. Add the sour cream mixed with dill directly into the soup. Stir gently and let it simmer for another 5 minutes without boiling vigorously.
9. Adjust salt and pepper to taste. Turn off the heat.
10. The soup is served hot, directly from the pot.
Why I Make the Recipe Often
It’s a recipe I return to because it’s easy to adapt and uses ingredients I almost always have on hand. The soup is filling, has a flavor that breaks the usual routine, and is quick to make. It works well for lunch or dinner and doesn’t require much time in the kitchen.
Tips and Variations
Tips
If the soup turns out too thick, add hot water or more chicken broth, as preferred. For a balanced taste, choose pickled cucumbers in not too sour vinegar. If they seem too hard or salty, soak them in warm water for 10 minutes before using.
Substitutions
You can use any type of short pasta if you don’t have homemade noodles. Cooking cream works just as well if you don’t have regular sour cream.
Variations
If you want a heartier soup, you can add a diced potato along with the carrots. For a vegan version, use vegetable broth and skip the sour cream and butter.
Serving Ideas
It’s best to serve the soup hot, immediately after turning off the heat. You can add extra dill or a bit of freshly ground pepper directly in the bowl, to taste.
Frequently Asked Questions
1. What kind of pickled cucumbers do I use?
Ideally, those in vinegar, but not too sour. If you only have saltier or more sour cucumbers, you can soak them in warm water for 10 minutes before cooking.
2. Can the soup be made with just water, without chicken broth?
Yes, but the flavor will be less rich. If you don’t have chicken broth, you can use water and add a bit more salt and dill for flavor.
3. What type of sour cream works best?
I recommend fermented sour cream, not too fatty. If you only have cooking cream, that’s okay, but keep in mind it will slightly change the texture.
4. Can I use another herb instead of dill?
Traditionally, only dill is used because it gives the specific flavor. However, if you don’t have dill, you can try a bit of parsley, but the taste will be different.
5. Can I freeze the soup?
I do not recommend it, as the sour cream and pasta do not freeze well. It’s best consumed fresh.
Nutritional Values
The values are estimated for an average serving:
Calories: 210-250 kcal
Protein: 6-8 g
Carbohydrates: 18-25 g (depends on the type of pasta used)
Fat: 10-14 g
The soup has a moderate calorie content, making it suitable for a light main meal. The fat content may vary depending on the sour cream and how much butter you use.
Storage and Reheating
The soup can be stored in the refrigerator in a covered container for 1-2 days. When reheating, stir gently and do not let it boil too hard to prevent the sour cream from curdling. The pasta may absorb the liquid, so if the soup has thickened, add a little water or hot broth before serving. It’s best consumed fresh.
Quick Info
Total Time: about 40 minutes
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: one pot of 3-4 liters (approx. 6-8 servings)
Difficulty: easy
Recipe Type: warm soup, everyday meal
Ingredients
5-6 pickled cucumbers (preferably larger)
2-3 carrots
50 g butter
1 tablespoon of flour
1 liter chicken broth (or from concentrate)
150 g homemade noodles or short pasta
200 g sour cream
1 bunch of dill
Salt
Pepper
Preparation Method
1. Cut the pickled cucumbers into thicker pieces. Peel the carrots, wash them, and cut them into small cubes.
2. If you do not have chicken broth prepared, you can use concentrate according to the instructions on the package. You will need about 1 liter.
3. Put the butter in a large pot over medium heat. Once melted, add the cucumbers and sauté for a few minutes, stirring regularly.
4. Sprinkle a tablespoon of flour over the cucumbers and mix well to avoid lumps.
5. Add the chopped carrots and then pour in the chicken broth. Stir gently and let everything boil for 10 minutes.
6. Add the noodles (or pasta) to the pot. Continue boiling for another 10 minutes until the pasta and vegetables are cooked.
7. Meanwhile, finely chop the dill and mix it with the sour cream in a separate bowl.
8. Add the sour cream mixed with dill directly into the soup. Stir gently and let it simmer for another 5 minutes without boiling vigorously.
9. Adjust salt and pepper to taste. Turn off the heat.
10. The soup is served hot, directly from the pot.
Why I Make the Recipe Often
It’s a recipe I return to because it’s easy to adapt and uses ingredients I almost always have on hand. The soup is filling, has a flavor that breaks the usual routine, and is quick to make. It works well for lunch or dinner and doesn’t require much time in the kitchen.
Tips and Variations
Tips
If the soup turns out too thick, add hot water or more chicken broth, as preferred. For a balanced taste, choose pickled cucumbers in not too sour vinegar. If they seem too hard or salty, soak them in warm water for 10 minutes before using.
Substitutions
You can use any type of short pasta if you don’t have homemade noodles. Cooking cream works just as well if you don’t have regular sour cream.
Variations
If you want a heartier soup, you can add a diced potato along with the carrots. For a vegan version, use vegetable broth and skip the sour cream and butter.
Serving Ideas
It’s best to serve the soup hot, immediately after turning off the heat. You can add extra dill or a bit of freshly ground pepper directly in the bowl, to taste.
Frequently Asked Questions
1. What kind of pickled cucumbers do I use?
Ideally, those in vinegar, but not too sour. If you only have saltier or more sour cucumbers, you can soak them in warm water for 10 minutes before cooking.
2. Can the soup be made with just water, without chicken broth?
Yes, but the flavor will be less rich. If you don’t have chicken broth, you can use water and add a bit more salt and dill for flavor.
3. What type of sour cream works best?
I recommend fermented sour cream, not too fatty. If you only have cooking cream, that’s okay, but keep in mind it will slightly change the texture.
4. Can I use another herb instead of dill?
Traditionally, only dill is used because it gives the specific flavor. However, if you don’t have dill, you can try a bit of parsley, but the taste will be different.
5. Can I freeze the soup?
I do not recommend it, as the sour cream and pasta do not freeze well. It’s best consumed fresh.
Nutritional Values
The values are estimated for an average serving:
Calories: 210-250 kcal
Protein: 6-8 g
Carbohydrates: 18-25 g (depends on the type of pasta used)
Fat: 10-14 g
The soup has a moderate calorie content, making it suitable for a light main meal. The fat content may vary depending on the sour cream and how much butter you use.
Storage and Reheating
The soup can be stored in the refrigerator in a covered container for 1-2 days. When reheating, stir gently and do not let it boil too hard to prevent the sour cream from curdling. The pasta may absorb the liquid, so if the soup has thickened, add a little water or hot broth before serving. It’s best consumed fresh.