Cucumber soup secrets: A gut‑friendly classic revisited

Cucumber soup is a favourite for many. It can be prepared with meat or as a vegetarian dish, with each version tasting delightful. Traditionalists will certainly enjoy soup made with pork ribs, while the meatless version gains a rich flavour from leek sautéed in butter.

The main ingredient in the soup is pickled cucumbers, which are rich in nutrients. To fully benefit from them, add them at the very end of cooking, as high-temperature processing significantly reduces their probiotic properties. These cucumbers are also a source of fibre, which supports intestinal function, prevents constipation, and improves metabolism. Fibre acts as a natural prebiotic, aiding the growth of beneficial gut bacteria.

Thanks to pickled cucumbers and other vegetables, the soup is abundant in B vitamins, vitamin C, magnesium, and potassium. However, for the soup to truly be soothing for the intestines, you must ensure it's served at an appropriate temperature. Cucumber soup should not be too hot, as it might have an adverse effect. Only when it's pleasantly warm does the soup calm irritated intestinal mucous membranes, providing relief during diarrhea or other symptoms of irritable bowel syndrome.

The healthier version of cucumber soup doesn't include pork ribs. But their absence is more than compensated by the addition of leek fried in butter. Fat is essential as it helps in absorbing vitamins, but an excess of animal fats can stress the liver and heart. Those with lactose intolerance and irritable bowel syndrome should also avoid cream. A small amount of wheat flour can be used to thicken the soup.

Use homemade vegetable broth for the soup. The base can be pre-roasted vegetables, blended and frozen into convenient cubes. In this form, they are perfect for cooking various soups and sauces.

Ingredients:

• 1 leek,
• 2 tablespoons butter,
• 2 carrots,
• 1 parsley root,
• a piece of celery,
• 4 potatoes,
• 6 pickled cucumbers,
• 2 litres of vegetable broth,
• 2 bay leaves,
• 3 allspice berries,
• salt, pepper to taste,
• optional: a tablespoon of wheat flour, a bunch of dill.

Instructions:

1. Cut the leek into thin strips.
2. In a pot with a thick bottom, melt the butter and add the chopped leek. Simmer under cover for about 5 minutes. Then add the carrots, parsley, and celery grated with a grater with large holes. Sauté briefly, then pour in the broth.
3. Add bay leaves, allspice, and potatoes cut into cubes. Cook on low heat until tender.
4. Once the vegetables are soft, add the pickled cucumbers grated with a grater with larger holes, along with their sour brine.
5. If using flour, mix it in cold water, temper with broth, and mix into the soup.
6. Garnish the ready cucumber soup with dill.