Another Simple No-Cook Polish Cucumber Soup
Endless cucumbers harvested in our hot and humid summer. This cold soup is a perfect place.
Ingredients:
3 large English cucumbers, cut into chunks (no need to remove skin or seeds)
2 large English cucumbers, peeled and grade with cheese grader
Radishes, thinly sliced (optional)
2 cups (slightly more) Greek yogurt or buttermilk
1-1/2 cup organic sauerkraut and brine (dill pickles and brine may be substituted)
1 bunch dill
1 packet of polish cucumber soup mix heated with 2 cups of water (optional) or 1-2 cups of water, depending on the desired consistency
Salt and pepper to taste
Extra virgin olive oil to drizzle
Boiled potatoes and eggs, and sour cream (optional)
Instructions:
In blender, combine cucumber chunks, dill, sauerkraut, brine, greek yogurt, and blend until smooth
Add water to adjust for desired consistency
Min in graded cucumbers and radishes (if using), and adjust salt and pepper to taste
Chill in fridge for at least a couple of hours for flavors to blend
Drizzle with olive oil and serve with sour cream, potato, and soft-boiled eggs