Cucumber soup secret: A dash of honey makes all the difference

What can you use to enhance the taste of cucumber soup? Pepper and salt are sometimes not enough; while all spices or bay leaves may help, they still don't achieve the desired "wow" effect. Rely on a proven and effective method to create a culinary miracle with cucumber soup as the main character.

Are you looking for a recipe for that one-of-a-kind cucumber soup that will charm everyone? The genius and success lie in simplicity. Don't look for oddities; instead, rely on proven solutions that, like a magic wand, give the soup a new dimension. I myself add one extra ingredient to cucumber soup—just one tablespoon- and the household members keep coming back to the pot for seconds.

If you are wondering how to highlight the taste of cucumber soup, know there are several options, depending on the effect you want. Fans of spicy and sour cucumber soup can acidify it with a significant addition of pickle juice. Great ingredients for cucumber soup include whole peppercorns, allspice, bay leaves, and fresh herbs, especially lovage, dill, and parsley. Don't forget about the root vegetable broth, an excellent base for most soups.

You can also enhance the taste of cucumber soup with unusual additions. For example, mustard—in small quantities—will give the soup a deeper flavor. Sour apple, grated into large pieces, is an addition to cucumber soup from the East, a relative of our soup. Nevertheless, one of the most commonly recommended ingredients to enhance the taste of cucumber soup is... honey. Used carefully and gradually, it will make the soup take on milder notes.

Ingredients:

• 5 oz pork neck
• 1 lb 2 oz pickles
• 2 carrots
• 2 stalks of celery
• 3.5 oz dry rice
• A bunch of dill
• Leek
• Parsley
• 4 bay leaves
• 4 allspice
• Salt and pepper
• 3 tablespoons of 18% sour cream
• 1 tablespoon of honey (or less, according to preference)

Preparation:

1. Cut the pork neck into smaller pieces and cover with water. Bring the whole pot to a boil.
2. Reduce the heat, and add the bay leaves and allspice. Cook on low heat for about an hour.
3. Cut the vegetables into smaller pieces and add them to the broth. Cook the soup for another half an hour.
4. After this time, add the rice to the soup and heat for about 15 minutes.
5. Finally, add pickles grated into small pieces to the soup.
6. Cook the soup for a few more minutes. Season with salt, pepper, and honey, and thicken with sour cream. Serve with chopped dill.