This refreshing sweet and sour Hungarian cold cucumber soup can be served warm. But is is usually served cold. It is made with normal salad cucumber as well as the kovászos uborka. The much loved fermented cucumbers that are so popular here in Hungary. The sourness of the fermented pickling juice is offset with a touch of sugar, and the creaminess comes from the kefir that is stirred through the soup. And the dill gives it a summer fragrance and a Hungarian feel. Overall it has quite an unusual, but not unpleasant taste, especially when served cold. But is certainly a nice way to enjoy soup in the hot summer months for those who like a sweet and sour taste.
Hungarian Cucumber Soup
A refreshing sweet and sour summer soup that can be served warm or cold.
Ingredients
- 1 large cucumber (diced into small cubes)
- 1 large kovászos uborka or pickled gherkin (diced into small cubes)
- 200 ml pickling juice from the pickled cucumber
- 2 tbsp olive oil
- 4 tbsp plain flour
- 2 tbsp of plain flour
- 200 ml kefir
- 1 bunch dill (finely chopped)
- 1 tsp sugar
- salt
- Ground black pepper
Instructions
- Heat the oil and stir in 2 tbsp of flour and cook to make for a few minutes to make a light brown roux, then add the woter and whisk well until the liquid thickens into a smooth sauce.
- Return to the heat and pour in the pickling juice and season with salt and white pepper as desired.
- Add the diced cucumber and the kobaszos er (or gherkins if using) and simmer gently for 10 minutes.
- Siri in the remaining 2 tbsp of flour into the kefir until there are no lumps (add a tsp of water if needed) then add to the pan along with the sugar. Sit continuously until it comes to the boil.
- Stir through the dill and then serve immediately or allow to cool and serve as a cold soup.
