The secret of the cucumber lies in one, main ingredient: pickled cucumbers. It is worth recalling that This is not only a delicacy, but also a natural probiotic. makes cucumbers become a real bomb for the intestines and immunity, containing:
- Lactic acid bacteria – act like a natural cover, strengthen the intestinal flora and prepare the body to fight autumn infections.
- Vitamins – pickled cucumbers provide vitamins C, as well as B vitamins that support the nervous system.
- Minerals – we will find magnesium, potassium and iron in them, which improve the condition of the body and well -being.
That’s why cucumber soup is not just a hot dish – it’s a way to better resistance and natural strengtheningbefore we get a cold.
Although there is many cucumber version, one thing remains unchanged: it a soup that tastes best . For some, it is mandatory on a meat stock with a rib, for others – on vegetable broth. Some people add cream to it, others prefer it in a clear, more sour version. It looks a little different in every home, but the effect is always similar: The fullness of taste, which warms up even on the most cloudy day.
Not without significance is the fact that cucumber is an economic soup and quick to prepare. Enough Several potatoes, carrots, celery, leek and of course pickled cucumbers. A simple set, and the effect that causes a smile and a sense of comfort.
Many dietitians emphasize that in the autumn and winter season it is worth reaching for silage more often than usual. The body naturally needs support, and fermented vegetables do it best.
- Probiotics and improve digestion.
- Vitamin C contained in cucumbers supports the fight against infections.
- The warm broth soothes, warming up and adding energy.
That is why after a cucumber portion we feel easier, we have more strength, and the body adapts to cold and moisture faster.
There is no one canon or a universal recipe for cucumber soup. Although traditional and known for years, it is prepared slightly differently in every home (different ingredients, proportions, spices, additions). However, there are rules that will make the soup really unique and … it will certainly succeed.
- Broth is the basis – it’s best to cook it slowly, on low heat. The meat decoction will add depth, vegetable – lightness.
- Started on a grater – thanks to this the soup gains an even taste, and the acid does not dominate.
- The addition of water from cucumbers – it gives a characteristic acidity, but beware: add gradually so as not to overdo it.
- Finally, cream – if you like creamy, harden it before so that it does not weigh.
- Potatoes versus rice – classic are potatoes, but some believe that cucumber with rice tastes even better.
Cucumber soup is not only a matter of taste. In autumn Our bodies instinctively look for dishes that are warming, filling and acidic. It is no accident that Cucumber is so popular now. It is a soup that corresponds exactly to the needs of this season. In addition, he takes us on a pleasant, culinary journey to the past.
