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. The traditional cold borscht soup is most frequently made with beets. Yet the dish can also be made of a yeasty drink called kvass, with yogurt and tomatoes, or with cabbage. Incredibly easy to make, this soup is perfect for a quick summer dinner or to start off a Shabbat lunch. Using a homemade fresh salsa as a garnish will add a spark of color and contrasting texture.
Note: 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.
Cold Cucumber Soup
Incredibly easy to make, this cold cucumber soup is perfect for a quick summer dinner or to start off a Shabbat lunch.
- Total Time: 25 minutes
- Yield: Serves 2-4
Ingredients
- 2 medium cucumbers, unpeeled (best to use organic or English cucumbers)
- 1 tsp salt
- 2 Tbsp butter or olive oil
- 2 shallots or 1 small onion, minced (shallots will provide a sweeter flavor)
- 4 cups vegetable stock or water
- 1 Tbsp chopped parsley or other herbs (dill, basil or tarragon)
- ¼–½ cup heavy or sour cream or plain yogurt (optional)
Instructions
- 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.
- Chill in refrigerator until ready to serve.
- Serve with heavy or sour cream, or plain yogurt.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Quick
- Cuisine: Ashkenazi
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so do you add the sour cream after the soup is completely cooled? Do you put in the fridge to chill before sour cream is added? And how long with any leftovers keep?