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.