Why Make This Recipe
Cucumber soup with groats is a refreshing and wholesome dish. It's light yet filling, making it perfect for sunny days or a comforting meal any time of year. The combination of pickled cucumbers and barley groats brings a lovely mix of flavors and textures. Plus, it's a great way to get your veggies in! If you're looking for something different, this recipe is sure to surprise your taste buds.
How to Make Cucumber Soup with Groats
Making cucumber soup with groats is quite simple. You don't need to be an expert cook to whip up this dish. Just follow the steps below, and you'll have a delicious soup in no time.
Ingredients
- 4 medium pickled cucumbers
- 100 g barley groats
- 3 medium potatoes
- 2 carrots
- 1 onion
- 1 bunch of dill
- 1.5 liters vegetable broth
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Directions
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Prepare the Vegetables: Start by slicing the pickled cucumbers and potatoes. Grate the carrots, and chop the onion into small pieces.
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Sauté the Onion: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and fry it until it becomes translucent.
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Add the Potatoes and Carrots: Once the onion is ready, add the sliced potatoes and grated carrots to the pot. Cook for about 5 minutes, stirring occasionally.
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Pour in the Vegetable Broth: Next, add the vegetable broth to the pot. Bring it to a boil, then reduce the heat and let it simmer for about 15 minutes.
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Add Cucumbers and Groats: After the soup has cooked for a bit, toss in the pickled cucumbers and the pre-cooked barley groats. Cook for an additional 5 to 10 minutes until everything is heated through.
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Season: Finally, season the soup with salt, pepper, and chopped dill according to your taste.
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Serve Hot: Your cucumber soup is ready! Serve it warm, garnished with a bit of fresh dill on top.
How to Serve Cucumber Soup with Groats
Cucumber soup is best served warm. You can enjoy it on its own or with some crusty bread on the side. The tasty mix of pickled cucumbers and hearty groats makes for a filling meal. For an added touch, you can also drizzle a little bit of sour cream over the top right before serving.
How to Store Cucumber Soup with Groats
If you have leftovers, storing them is easy! Allow the soup to cool to room temperature. Then, transfer it to an airtight container and store it in the fridge. It will stay fresh for about 3 to 4 days. If you want to keep it longer, you can freeze the soup in a freezer-safe container. It will last about a month in the freezer. Just remember to thaw it in the fridge before reheating.
Tips to Make Cucumber Soup with Groats
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Adjust the Thickness: If you like your soup thicker, you can blend a portion of it with a hand blender. This will give it a creamier texture.
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Experiment with Herbs: While dill is traditional, you can also try parsley or chives if you prefer a different flavor.
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Add Protein: To make the soup even heartier, consider adding some cooked chicken or tofu for extra protein.
Variation
You can easily change this recipe to suit your tastes. For example, you could add other vegetables like bell peppers or zucchini. You can also swap the barley for other grains like quinoa or farro if you prefer.
FAQs
1. Can I use fresh cucumbers instead of pickled ones?
Yes, you can use fresh cucumbers, but the flavor will be different. Pickled cucumbers give the soup a unique tangy taste.
2. Is this soup suitable for vegans?
Yes, this soup is vegan-friendly as it uses vegetable broth and no animal products.
3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day after the flavors have had time to meld.
Conclusion
Cucumber soup with groats is a delightful, easy recipe that anyone can make. It's fresh, tasty, and packed with nutrients. With simple ingredients and straightforward steps, you can create a comforting dish that will impress your family and friends. Give it a try, and enjoy the wonderful flavors of this special soup!
Ingredients
Main Ingredients
- 4 medium pickled cucumbers
- 100 g barley groats pre-cooked
- 3 medium potatoes sliced
- 2 carrots grated
- 1 onion chopped
- 1 bunch dill chopped for seasoning
- 1.5 liters vegetable broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
Preparation
- Slice the pickled cucumbers and potatoes, grate the carrots, and chop the onion into small pieces.
Cooking
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and fry it until it becomes translucent.
- Add the sliced potatoes and grated carrots to the pot. Cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring it to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Add the pickled cucumbers and the pre-cooked barley groats. Cook for an additional 5 to 10 minutes until everything is heated through.
- Season with salt, pepper, and chopped dill according to your taste.
- Serve hot, garnished with a bit of fresh dill on top.
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