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Polish Cucumber Soup

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Ingredients
  Beet 4 Cup (64 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Cucumber 2 Cup (32 tbs)
  Sour cream 2 Cup (32 tbs) (Commercial Type)
  Consomme 1 Cup (16 tbs)
  Parsley 1 Tablespoon, minced
  Chives 1 Tablespoon, minced
  Minced fennel/Dill 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. Finely chop the beet tops after washing them properly.
2. Peel and finely chop the cucumbers.
MAKING
3. Take a saucepan and place the chopped beet tops in it along with cold water.
4. Cover the pan and cook over medium heat by stirring it only once.
5. Drain the water and cool.
6. Add 2 cups of the finely chopped cucumber to the cooled beet tops.
7. Take a bowl and mix the consommé and sour cream in it.
8. Add the cucumber mixture to it and season with salt and pepper.
9. Mix the ingredients thoroughly.
FINALIZING
10. Chill it for 3-5 hours.
SERVING
11. Serve the soup in cups after stirring it.
12. You can add chive, fennel, dill or parsley to it.
13. Garnish with cucumber or tiny shrimps

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Mixing
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
8

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 163 Calories from Fat 104

% Daily Value*

Total Fat 12 g18.2%

Saturated Fat 6.7 g33.3%

Trans Fat 0 g

Cholesterol 29.9 mg10%

Sodium 249.8 mg10.4%

Total Carbohydrates 13 g4.2%

Dietary Fiber 3.4 g13.5%

Sugars 8.2 g

Protein 4 g7.7%

Vitamin A 12.6% Vitamin C 15.9%

Calcium 11% Iron 7.9%

*Based on a 2000 Calorie diet

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Polish Cucumber Soup Recipe