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Hapukurgi-supp (pickled cucumber soup): recipe illustration
Soups

Hapukurgi-supp (pickled cucumber soup)

A tangy soup made with pickled cucumbers, potatoes and cream, flavoured with dill. Much loved in summer, it's served well chilled or lukewarm.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Peel the potatoes and cut them into cubes. Finely chop the onion.
  2. Cook the potatoes and onion in the stock for 15 minutes, until the potatoes are tender.
  3. Meanwhile, cut the pickled cucumbers into small cubes and keep a few slices aside for serving.
  4. Off the heat, stir in the crème fraîche and mix until the soup is smooth.
  5. Add the diced cucumber and the brine, then season with salt and white pepper.
  6. If you like it cold, chill it for 1 hour; otherwise serve it lukewarm straight away.
  7. Sprinkle with chopped dill and cucumber slices just before serving.

Variations and tips

Egg version. Add hard-boiled eggs cut into quarters to each bowl when serving.

Using what you can find. Vinegar-pickled gherkins can replace the traditional pickled cucumbers.

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Original Ecomely recipe.