Cucumber soup gets a tasty twist with hard-boiled egg

While cucumber soup is often served with a slice of bread or croutons, there is a way to give it an entirely new dimension. Discover the secret ingredient to make it even more delicious and filling.

Cucumber soup frequently graces our tables in various forms. Traditionally, it is served with a slice of bread or croutons, but there is a way to diversify it that truly makes a difference. Here's how one simple addition can completely transform the taste of cucumber soup and elevate it to a higher level of culinary experience.

If you’re used to the classic cucumber soup, you may not realize there is a way to enhance it, introducing a whole new flavor and texture. The secret ingredient that may surprise you is a hard-boiled egg.

Ingredients:

                    
• 1.1 lbs of pickled cucumbers
• 0.66 lbs of potatoes
• 2 carrots
• 1 onion
• 1 quart of vegetable broth
• 5.3 oz of sour cream
• 1.8 oz of butter
• a bunch of dill
• salt, pepper to taste
• olive oil for frying
• 2-3 eggs

Instructions:

1. Dice the onion, potatoes, and carrots. Grate the cucumbers.
2. Sauté the onion in the heated butter and olive oil. Add the carrots and potatoes, and fry for a few minutes.
3. Pour the broth over the vegetables, bring to a boil, and cook until the potatoes are tender.
4. Add the grated cucumbers along with their juice. Cook for another 10 minutes.
5. First, mix a few tablespoons of hot soup with the cream to prevent the cream from curdling, then add this mixture to the pot.
6. Boil the eggs hard, peel them, and cut them into quarters.
7. Season the finished soup with salt, pepper, and dill. Serve hot, sprinkled with fresh dill, and garnished with egg quarters.

Cucumber soup with eggs is a perfect lunch or dinner option. This dish is easy to prepare yet very tasty and nourishing. Try this recipe and find out how many new flavors this traditional soup can hold.