Two ingredients are enough to turn the well-known cucumber soup into a top-shelf oriental specialty. Get to know the recipe that will become a real hit in your kitchen this fall.
Cucumber soup is one of those dishes that has reigned supreme in Polish kitchens for years. For many, it is the taste of childhood, home warmth and family dinners that invariably improve the mood even on the cloudiest day. Although it seems to be a simple, traditional dish, almost every Pole has their own, “best” recipe for it – some add more cucumbers, others use rib broth, and still others cannot imagine it without a solid portion of dill. And this is where its magic lies: cucumber soup can be both classic and unique, because everyone cooks it in their own way.
It is this diversity that makes cucumber soup never boring. It is based on simple ingredients that give a lot of room for modification – you can play with the intensity of sourness, the type of vegetables and even the method of serving. Modern interpretations of it are appearing more and more often combine tradition with new flavors, proving that cucumber soup does not have to be predictable.
If you like culinary experiments, we have the perfect idea for you. This recipe proves that sometimes it’s worth going beyond the classics and trying a completely new version of cucumber soup. The addition of aromatic curry and replacing potatoes with rice can completely change the familiar taste, while retaining what is best in cucumber soup. Who knows, maybe the curry and rice version will become your new favorite?
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Ingredients:
- 2 chicken quarters,
- 700 g pork ribs,
- 3 carrots,
- 2 parsley,
- a piece of celery,
- by,
- 500 g pickled cucumbers,
- 1 cup of dry rice,
- 2-3 tablespoons of sour cream,
- dill,
- allspice,
- bay leaves,
- a heaped teaspoon of curry spice,
- a spoonful of butter,
- optional: pickled cucumber juice to taste.
We start by preparing the broth – wash the meat thoroughly and divide the ribs into pieces. Put them in a large pot, pour cold water over them and cook on medium heat. Meanwhile, peel the vegetables – carrots, parsley, celery, and cut them into smaller pieces. We cut off the green leaves from the leek. Add them to the soup along with a few pieces of bay leaves and allspice. Cook on medium heat until the meat is soft.
Rinse the rice and then add it to the boiling broth. It is important not to overcook it – it should be al dente. We move on to preparing the cucumbers – grate them and then throw them into a pan with a tablespoon of butter. Fry for a few minutes and finally season with curry, pepper and chopped dill. Then we add them to the soup.
Cook everything for 10-15 minutes and try. If necessary, add more pickled cucumber juice, salt, pepper or curry. The next step is to add the cream – pour some of the soup into a bowl and add the cream. Mix thoroughly and then pour it back into the pot with the soup. When everything boils again, we can serve the dish.
Source: top.pl, haps.pl
