This cucumber soup is an updated version of cold borscht soup, originally brought to the United States by Eastern European Jewish immigrants. The dish became so synonymous with Jews that the customary vacation area of New York Jewry–the Catskills–became known as the Borscht Belt.
- 1 Tablespoon chopped parsley or other herbs (dill, basil or tarragon)
- 2 shallots or 1 small onion, minced (shallots will provide a sweeter flavor)
- 4 cups vegetable stock or water
- 1 teaspoon salt
- 2 Tablespoons butter or olive oil
- 1/4-1/2 cup heavy or sour cream or plain yogurt (optional)
- 2 medium cucumbers, unpeeled (best to use organic or English cucumbers)
This recipe requires a bit of cooking. Use olive oil instead of butter and eliminate the sour cream or yogurt if you want a non-dairy soup.
Cut the cucumbers in half lengthwise and scoop out the seeds with a spoon. Chop the cucumbers coarsely and sprinkle with 1 teaspoon of salt. Set them in a colander with a plate or bowl underneath and let drain. The salt helps to remove additional liquid from the cucumbers. Discard the seeds.
Place the butter or oil in a saucepan and heat to medium. Add the shallots or onion, turning the heat to medium-low and cook, stirring occasionally, until soft, about 5 minutes. Add the water or stock and herbs.
Rinse the cucumbers quickly and add them to the soup. Cook over medium heat for 5 minutes. Turn off heat and let stand for about 10 minutes to cool slightly. Puree in a blender or food mill. Be careful with the hot liquid in the blender. Taste and adjust seasoning if necessary.
When you're ready to eat, taste and adjust seasoning again, and add yogurt or sour cream if desired. Garnish with salsa and serve.
Did you like this article? MyJewishLearning is a not-for-profit organization.