Pickled Cucumber Soup

    1 hour 30 minutes

    This is a mixed vegetable soup which gets a lovely sour zing from grated cucumber pickles. Try it with dark bread.

    5 people made this

    Serves: 8 

    • 1 pork bone, optional
    • 1 leek, sliced
    • 2 carrots, sliced
    • 1/2 bunch celery, sliced
    • 1 bunch parsley, chopped
    • 1 onion, diced
    • 3 allspice berries
    • 1 jar (900ml) cucumber pickles
    • 4 cloves garlic, crushed
    • 3 potatoes, diced
    • 1 tablespoon marjoram
    • salt and pepper, to taste
    • 1 tablespoon flour
    • 2 tablespoons cream

    Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

    1. In a large saucepan combine pork bone, leek, carrots, celery, parsley, onion and allspice. Cover with water, bring to a boil, reduce heat and simmer 40 minutes.
    2. Meanwhile, grate the pickles into a small saucepan. Add a little water and simmer 20 minutes.
    3. Add the crushed garlic to the soup. Add the potatoes and cook another 15 minutes, until soft.
    4. Remove the pork bone from the soup. Add cucumbers and cucumber juice, stir and season with majoram, salt and pepper.
    5. Mix together the flour and cream and stir into the soup. Serve!

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    Reviews in English (1)


    I used cubed ham instead of ham bone to save some time and it worked. This was good, I expected the pickle to overpower but it did not and it was DELISH!  -  27 Sep 2017  (Review from Allrecipes USA and Canada)