Recipe for: Cucumber soup with green onions over an open fire - photo 1
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Recipe for: Cucumber soup with green onions over an open fire

Soups Regional Cuisine of Poland 40 min Medium 6 wyświetleń ~46.40 PLN - (0)
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Description

Traditional Polish cucumber soup transformed into a campfire version — aromatic, sour-cream, with fresh spring onions and dill. The dish combines the classic, slightly tangy flavor of pickled cucumbers with the spring freshness of spring onions and a delicate hint of smoke from the fire (which can be enhanced with a piece of smoked sausage). Perfect for a May Day celebration or a family gathering outdoors; it can be served with dark bread, potatoes, or as a light meal after a long walk. The soup has a creamy consistency after being enriched with cream and is fluffy from the dill — it looks stunning in a cast-iron pot served straight from the fire.

Ingredients Used

Ingredients (17)

Servings:
4
  • Pickled cucumber 4 szt. (~400 g)
  • Potatoes 4 szt. (~600 g)
  • Green onion 1 pęczek (~30 g)
  • Carrot 1.3 szt. (~100 g)
  • Celery 50 g
  • Onion 0.7 szt. (~100 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • Water 1500 ml
  • Sour cream 200 g
  • Wheat flour 20 g
  • 🌿 Przyprawy
  • Parsley 80 g
  • Dill 1.5 pęczki (~30 g)
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Smoked sausage 150 g
  • Sorrel 100 g
💰 Szacowany koszt dania: ~46.40 PLN (11.60 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fire pit

1

Prepare the fire: arrange the wood and light the fire so that an ember bed is created rather than a strong flame (it's easier to control the temperature under the pot). Hang a cast iron pot on a tripod or place a pot on a grill about 20-30 cm above the embers. If you don't have a pot, use a thick pot with a lid. Pour 1.5 l of water into the vessel.

Ingredients: Water
Use a cast iron pot or a thick pot for the campfire. It's best to work with heat-resistant gloves. If you're using a gas stove, set it to medium flame.

Vegetables

2

Wash and peel the potatoes, carrot, parsley root, celery, and onion. Cut the potatoes into cubes about 2 cm (even pieces will ensure uniform cooking). Slice the carrot, parsley root, and celery into thin slices or small cubes (about 0.5 cm). Finely chop the onion. Wash the spring onion; separate the white parts from the green: slice the white parts, finely chop the green parts, and set aside for finishing.

Ingredients: Carrot, Parsley, Celery, Onion, Green onion
Use a sharp knife and a cutting board. When cutting the potatoes, try to get pieces of similar size — they will cook more evenly and faster. Add the green parts of the scallions at the end for freshness.
3

In a heated pot, place the butter and rapeseed oil. When the butter melts and stops sizzling, add the white part of the green onion and the chopped onion. Sauté for 3-4 minutes, stirring with a wooden spoon, until the onion becomes translucent and slightly golden (it should be semi-transparent). Add the carrot, parsley, and celery, and sauté for another 4-5 minutes until the vegetables soften slightly and gain sweetness. If you are using smoked sausage (optional), in the same pan/set, sauté the sausage slices for 2-3 minutes until they are lightly browned and add them to the pot.

Ingredients: Butter, Rapeseed oil, Green onion, Onion, Carrot, Parsley, Celery, Smoked sausage
Use a wooden spoon for stirring. Do not leave the vegetables unattended — the fire can give a temporary higher heat. If you are not using butter, increase the amount of oil.

Cooking

4

Pour hot water from the kettle over the sautéed vegetables (if the water was already in the pot — just bring it to a boil). Add the chopped potatoes. Bring to a boil while keeping the kettle over the embers, then reduce the heat/move the pot to the edge of the embers so the soup simmers gently. Cook for 12-15 minutes until the potatoes are soft — check with a fork: if it goes in easily, they are ready.

Ingredients: Water
Use a large ladle for mixing and skimming the foam. If foam appears on the surface, collect it with a spoon to clarify the broth.
5

In the meantime, prepare the pickles: pour some of the pickle juice (about 50–100 ml) into a bowl — it will be useful for adjusting acidity. Grate the pickles on a coarse grater or chop them finely. If the pickles are very salty, you can rinse them lightly and drain — just remember that rinsing will also reduce the acidity.

Ingredients: Pickled cucumber
If you want a less sour soup, pour off more juice and add it gradually after cooking. Grate the cucumbers using a manual grater for better texture than blended.
6

Add grated/sliced cucumbers and 2-3 tablespoons of cucumber juice to the pot. Stir and simmer gently for 6-8 minutes to allow the flavors to combine. Taste the soup with a spoon and season with salt and pepper gradually — the cucumbers already contain salt, so add carefully.

Ingredients: Pickled cucumber, Salt, Black pepper
Use a spoon to taste. If the soup is too sour, you can add a little sugar or more cream later. If it's too bland, add a bit of pickle juice.

Basting

7

Prepare the tempering of the cream: in a separate cup, mix the flour with a bit of cream (about 1-2 tablespoons of cream measured from the total amount), then gradually pour in the remaining cream and mix thoroughly until there are no lumps. Take 2-3 tablespoons of hot soup and slowly, while stirring with a whisk or fork, add it to the cup with the cream to warm it up (temper it). When the temperature of the cream approaches the temperature of the soup, pour the mixture back into the pot while continuously stirring to prevent curdling. Heat on low for 2-3 minutes — do not allow it to boil vigorously after adding the cream.

Ingredients: Sour cream, Wheat flour
Use a metal cup and a whisk. This is a key step: adding cold cream too quickly will cause it to curdle. Heat slowly and stir constantly.

Finishing

8

After blending, add chopped dill and chopped green parts of the spring onion. If you are using sorrel (optional), you can briefly blanch it in a separate pot for 20-30 seconds and add it to the soup just before serving, or serve it raw on the plate as a garnish. Heat for 1-2 minutes just to release the aroma of the herbs.

Ingredients: Dill, Green onion, sorrel
Add dill just before serving, as long cooking will destroy the flavor. Use a sharp spoon to evenly distribute the herbs.
9

Taste the soup and adjust the seasonings: if you need more acidity, add a teaspoon of pickle juice; if it's too salty, add some water or more potatoes the next time you cook it. Serve hot, ladling into bowls and sprinkling with extra dill and green onions. Serve with dark bread or pot-cooked potatoes.

Ingredients: Pickled cucumber, Dill, Green onion
Serve in cast iron bowls for a rustic effect. The flavor improves after a few minutes off the heat — the aromas will "meld."

Cleaning and Safety

10

After cooking, extinguish the fire or reduce the embers. Leave the pot to cool down, then clean it according to the manufacturer's instructions (cast iron — brush and hot water without soap; enamel — soft sponge). Store leftover soup in airtight containers in the fridge for up to 2 days.

Do not pour cold water on a hot cast iron pot — it may crack. Use protective gloves when handling a hot dish.

Fun Fact

💡

Cucumber soup has a long history in Polish cuisine — pickled cucumbers were a valued method of preservation in summer and autumn, and the sour broth was an essential element of the daily diet. The campfire version refers to rural cooking practices in cauldrons over an open fire.

Best for

majówka piknik rodzinne spotkanie na świeżym powietrzu

Tips

🍽️ Serving

Serve in cast iron bowls directly from the pot for a rustic effect. It pairs well with dark rye bread, fire-roasted potatoes, or freshly boiled ones. If you want a lighter version, replace the 12% cream with buttermilk (temper it similarly).

🥡 Storage

Store in airtight containers in the refrigerator for up to 48 hours. When reheating, warm on low heat, avoiding boiling to prevent the cream from curdling. You can also freeze without cream and add fresh cream when reheating.

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