Grandma's cucumber soup: A gut‑friendly childhood favourite

Cucumber soup is a dish that many people appreciate. It can be prepared in both a meaty version and a vegetarian one, each being equally delicious. Traditionalists will certainly appreciate soup cooked on pork ribs, while the meatless version gains flavour with leek sautéed in butter.

The primary ingredient of the soup is pickled cucumbers, which are packed with nutrients. However, to fully benefit from them, you should add them at the very end of cooking the soup, as high-temperature processing significantly reduces their probiotic properties. These cucumbers are also a good source of fibre, which supports intestinal function, prevents constipation, and improves metabolism. Fibre acts as a natural prebiotic, supporting the growth of beneficial gut bacteria.

Thanks to pickled cucumbers and other vegetables, the soup is rich in B vitamins. It also contains ample vitamin C, magnesium, and potassium. However, for the soup to genuinely soothe the intestines, you must ensure the correct serving temperature—cucumber soup shouldn't be too hot, as it may have the opposite effect to that intended. Only pleasantly warm soup soothes irritated intestinal mucous membranes, bringing relief during diarrhoea or other symptoms of irritable bowel syndrome.

The healthy version of cucumber soup, unfortunately, doesn't include pork ribs. But their absence is effectively counterbalanced by the addition of leek fried in butter. Fat is essential as it aids in the absorption of vitamins; however, an excess of animal fats can burden the liver and heart. People 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 practical cubes. In this form, they are perfect when cooking a variety of 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 vegetable broth,
• 2 bay leaves,
• 3 allspice berries,
• salt, pepper to taste,
• Optional: a tablespoon of wheat flour and 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 on 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. When the vegetables are soft, add the pickled cucumbers grated on a grater with larger holes along with their sour brine.
5. If using flour, mix it in cold water, temper it with broth, and then mix it into the soup.
6. Sprinkle the ready cucumber soup with dill.