Recipe for: Cucumber and Sorrel Cold Soup - photo 1
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Recipe for: Cucumber and Sorrel Cold Soup

Pikantne Soups Vegetarian Dishes 20 min Easy 2 wyświetleń ~28.38 PLN - (0)
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Description

Refreshing cold soup with cucumbers and sorrel is a light, springtime cold soup inspired by the Polish tradition of consuming sour soups in the summer. It combines creamy buttermilk with tangy sorrel and fresh cucumber, creating a green, vibrant flavor with hints of lemon and dill. Serve chilled as an appetizer or a light lunch with young potatoes, whole grain bread, or hard-boiled eggs. The dish is quick to prepare, visually striking (intense green color with bright accents), and full of spring aromas.

Ingredients Used

Ingredients (12)

Servings:
4
  • Buttermilk 800 g
  • Cucumber 2 szt. (~600 g)
  • Sorrel 120 g
  • Spring onion 1.2 pęczek (~60 g)
  • Garlic 1 ząbek (~5 g)
  • Lemon juice 20 ml
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Chicken egg 2 szt. (~120 g)
  • 18% cream 50 ml
💰 Szacowany koszt dania: ~28.38 PLN (7.10 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the cucumbers under cold running water and dry them with a paper towel. If the skin is thin and not bitter, leave it on; if it's thick, peel it thinly with a peeler. Cut the cucumbers into thick slices (about 1 cm) to make them easier to blend. Rinse the sorrel thoroughly, remove the thicker stems, and chop it finely with a knife. Chop the dill finely. Slice the spring onion into thin rings (separating the white parts from the green). Peel the garlic clove and lightly crush it with the side of a knife.

Ingredients: Cucumber, sorrel, Dill, Spring onion, Garlic
Use a cutting board and a sharp chef's knife. A colander and a bowl of water are best for washing sorrel. Do not chop the sorrel too finely – leave some texture. A common mistake: too thick pieces of cucumber will make blending difficult.

Base of the cold soup

2

In a large bowl, combine buttermilk (800 ml) with lemon juice (20 ml), canola oil (15 g), and salt (4 g). Whisk everything together for 20-30 seconds until the ingredients are combined and the mixture becomes smooth.

Ingredients: Buttermilk, Lemon juice, Rapeseed oil, Salt
Use a large, cool bowl made of stainless steel or glass and a hand whisk. If you don't have a whisk, use a fork. Don't pour all the oil at once — gradually, to emulsify well.

Mixing

3

In a blender, place the chopped cucumbers (600 g), chopped sorrel (120 g), half of the chopped dill (the rest for decoration), a clove of garlic (5 g), and 300 ml of buttermilk from the bowl. Blend on medium speed using pulse for 30-45 seconds, until the vegetables are chopped but still have a slight texture (not a perfectly smooth puree).

Ingredients: Cucumber, sorrel, Dill, Garlic, Buttermilk
Use a countertop blender set to pulse; if you have an immersion blender, blend in a tall container for 45-60 seconds. Important: do not blend too long, as the soup will become watery and lose its freshness. If the mixture is too thick, gradually add the remaining buttermilk.

Combining ingredients

4

Pour the blended mixture into a large bowl with the remaining buttermilk. Add the thinly sliced white part of the spring onion (60 g) and gently mix with a spoon. Season with black pepper (1 g) and taste again; if necessary, add another 1 g of salt or 5–10 ml of lemon juice to taste.

Ingredients: Buttermilk, Spring onion, Black pepper, Salt, Lemon juice
Use a wooden spoon for mixing to avoid damaging the structure. Taste with a teaspoon — remember that the flavors will intensify slightly after cooling.

Cooling

5

Cover the bowl with plastic wrap and place it in the refrigerator for at least 10–15 minutes to allow the flavors to meld and the cold soup to chill thoroughly. If you need it faster, place the bowl in a larger container filled with ice for 5–8 minutes, stirring every 2–3 minutes.

Use the refrigerator at a temperature of 4°C or lower. Do not leave the cooler outside the refrigerator for longer than 2 hours due to the buttermilk.

Additions and serving

6

Serve the cold soup in chilled bowls. Pour a portion of the cold soup onto a plate, decorate with a teaspoon of 18% cream (optional) and sprinkle with the remaining dill. If you are using eggs (optional), peel the hard-boiled eggs, cut them into quarters, and place them on top. You can also add thin slices of cucumber for decoration.

Ingredients: 18% cream, Dill, Cucumber
For serving, use flat soup bowls with a diameter of 20–22 cm. Additionally, you can add boiled young potatoes on a separate plate. A common mistake: adding too much cream will ruin the acidity — just a light decoration.

Cooking eggs (optional)

7

If serving with an egg: bring water to a boil in a pot, gently add the eggs (120 g = 2 pieces), and cook over medium heat for 9 minutes from the moment of reboiling. After cooking, transfer the eggs to cold water and chill for 5 minutes to make peeling easier. Cut into quarters before serving.

Use a slotted spoon to place and remove the eggs to avoid damaging them. Cooking for too long (over 11 minutes) can give the yolk a greenish tint.

Fun Fact

💡

Sorrel was valued in Polish cuisine as early as the 19th century as a spring addition to soups and sauces due to its easy availability and refreshing, sour taste. Chilled soups made from sour leaves are a traditional dish in rural areas.

Best for

wiosenny obiad lekka kolacja piknik upalne dni

Tips

🍽️ Serving

Serve very chilled, preferably with young potatoes sprinkled with dill or with dark bread. Add quartered eggs to the plate and a gentle swirl of cream for contrast. For a lactose-free version, replace buttermilk with plant-based kefir and optionally add a bit of pickle juice.

🥡 Storage

Store the cold soup in a tightly sealed container in the refrigerator for 24–36 hours. Before serving, mix well (the buttermilk may separate). Do not freeze buttermilk-based soups—they will lose their texture and flavor. Store the eggs separately and add them just before serving.

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