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Cucumber soup with dill

Pikantne Soups Vegetarian Dishes 60 min Easy 17 wyświetleń ~11.78 PLN - (0)
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Description

Cucumber soup with dill is a light, refreshing cold soup, popular in Polish cuisine as a summer lunch dish or appetizer. It has a creamy consistency thanks to the combination of kefir and thick yogurt, a distinct, fresh aroma from the dill, and a gentle acidity from the lemon juice. Visually, it presents as a light, minty-green soup garnished with dill fronds and thinly sliced radishes — the color contrast looks elegant on the plate. It pairs wonderfully with warm bread (e.g., toast), hard-boiled potatoes, or as a light appetizer at parties; I recommend serving it chilled just before serving. An ideal choice for New Year's Eve 2025 as a lighter option between heavier dishes, as it refreshes the palate and cleanses the taste between courses.

Składniki (11)

Servings:
4
  • Greenhouse cucumber 500 g
  • Natural 2% kefir 400 ml
  • Thick natural yogurt 300 g
  • Fresh dill 1.5 pęczki
  • Garlic 2 ząbki
  • Lemon juice 30 ml
  • Olive oil 20 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • 18% cream (optional) 100 g
  • Radish (optional) 50 g
💰 Szacowany koszt dania: ~11.78 PLN (2.95 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash all the vegetables under cold running water. Pat the cucumbers dry with a paper towel. If the cucumber skin is thick or bitter, peel the cucumbers with a vegetable peeler. If the skin is thin and smooth (greenhouse type), you can leave it on for color and crunch.

Ingredients: Greenhouse cucumber
Use a cutting board and a peeler. If the cucumbers have a lot of seeds (field type), cut them lengthwise and scoop out the seed-filled center with a spoon, which will prevent the cold soup from becoming too watery.
2

Cut the cucumbers: first, trim the ends, then cut them in half lengthwise and finely chop into small cubes about 3-5 mm on each side, or grate them on a coarse grater if you prefer a creamier consistency. Cutting/pickling time: 5-7 minutes.

Ingredients: Greenhouse cucumber
Use a sharp knife or a large grater. If you want the cold soup to be smoother, use the grater and squeeze out the excess juice with a kitchen towel.
3

Chop the dill: trim the tougher ends of the stems, gather the delicate leaves, and finely chop them with a sharp knife or use kitchen scissors. Chop until you achieve fine strands, about 1-2 minutes.

Ingredients: Fresh dill
Use a cutting board and a sharp knife or herb scissors. Chopping too finely into a paste is not necessary — we want visible green fibers.
4

Prepare the garlic: peel the cloves and crush them with a knife, then finely chop or press through a garlic press. If you don't want too strong a taste, use only half the amount of garlic. Time: 1-2 minutes.

Ingredients: Garlic, Salt
To mash the garlic with salt, use the flat side of a knife and a little salt — it will create a paste that spreads better in the dressing.

Mixing

5

In a tall blender or large bowl, place the chopped cucumbers, half of the chopped dill, pressed garlic, kefir, and yogurt. Add lemon juice and olive oil. Blend on low to medium speed for 1-2 minutes until you achieve the desired consistency: smooth and creamy or slightly chunky, if you prefer that texture. After blending, check the consistency — the soup should be velvety and not too thin; if it is too thick, add 50 ml of kefir or cold water and mix.

Ingredients: Greenhouse cucumber, Fresh dill, Garlic, Natural 2% kefir, Thick natural yogurt, Lemon juice, Olive oil
Use a hand blender or a stationary blender. If you don't have a blender, mix vigorously with a fork or whisk, though the consistency will be more grainy. Be careful when blending hot dishes — here the ingredients are cold, so there is no risk of steam.

Seasoning

6

Season the cold soup with salt and pepper. Add salt gradually in small portions (1 g at a time) and mix, tasting after each addition. Season with lemon juice if you need more acidity. The entire seasoning process should take 1-3 minutes — the goal is a balanced flavor: a subtle tanginess, a bit of salt, and a light spiciness from the pepper.

Ingredients: Salt, Ground black pepper, Lemon juice, Thick natural yogurt
Use a tablespoon for tasting and a teaspoon for adding salt to avoid oversalting. If the soup seems too sour, you can add 1-2 tablespoons of yogurt or optional cream.

Cooling

7

Cover the bowl with the cold soup with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes to allow the flavors to meld and the soup to chill properly. If you have time, chill for 2-3 hours — the flavor will be more intense. Minimum time: 30 minutes, recommended: 2 hours.

Ingredients: Natural 2% kefir, Thick natural yogurt, Greenhouse cucumber
Use a plastic or glass bowl; metal can cool the soup faster, which is an advantage, but remember to ensure it's airtight. Do not place the pots outside in the frost yet — rapid cooling can affect the texture.

Serving

8

After cooling, mix the cold soup again with a spoon. Pour into bowls or serving glasses. Decorate the top with fresh dill leaves, thinly sliced radishes (optional), and possibly a dollop of sour cream (optional) and a small amount of olive oil for shine. Serving time: 2-3 minutes for decorating each portion.

Ingredients: Fresh dill, Radish (optional), 18% cream (optional), Olive oil
For decoration, use a sharp knife for thinly slicing the radishes and a small spoon for adding the cream. Make sure the bowls are chilled — place them in the fridge for a few minutes before pouring the soup.

Storage

9

If there is leftover cold soup, transfer it to a sealed container and keep it in the refrigerator for up to 48 hours. Before serving again, stir and possibly season with lemon juice or salt. Freezing the cold soup is not recommended, as the dairy ingredients will lose their texture after thawing.

Ingredients: Natural 2% kefir, Thick natural yogurt
Use a sealed glass or plastic container. If the cold soup seems separated after storage, just stir vigorously before pouring.

Fun Fact

💡

In Poland, cold soups come in many varieties (beetroot, young beet greens, cucumber). Cucumber cold soup has its roots as a quick, summer dish that uses readily available, seasonal vegetables and fermented dairy products.

Best for

Sylwester 2025 lato piknik lekka kolacja

Tips

🍽️ Serving

Serve very chilled. As a side, I recommend crispy garlic croutons, baked potatoes in their skins, or slices of smoked salmon for a non-vegetarian version. For aesthetics, use white, shallow bowls — the contrast with the light green looks elegant.

🥡 Storage

Store in the refrigerator in a tightly sealed container for up to 48 hours. Do not freeze. Before serving, stir and season if necessary. If the soup thickens, thin it out with a little kefir or cold water.

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