Grandma's cucumber soup: A probiotic boost for your gut

Cucumber soup is a dish favored by many. It can be prepared in both meaty and vegetarian versions, and each is delicious. Traditionalists are sure to appreciate soup made with pork ribs, while the meatless version gains flavor from leek sautéed in butter.

The main ingredient in the soup is pickled cucumbers, which are packed with nutrients. However, to maximize their benefits, it's best to add them at the very end of cooking, as high temperatures significantly reduce their probiotic properties. These cucumbers also provide fiber, which supports intestinal function, prevents constipation, and improves metabolism. Fiber acts as a natural prebiotic, fostering the growth of beneficial gut bacteria.

Thanks to pickled cucumbers and other vegetables, the soup is rich in B vitamins. It also has plenty of vitamin C, magnesium, and potassium. However, for the soup to truly benefit the intestines, you must serve it at the right temperature—cucumber soup shouldn't be too hot, as it may have the opposite effect. Only pleasantly warm soup soothes irritated intestinal mucous membranes, bringing relief during diarrhea or other symptoms of irritable bowel syndrome.

The healthiest version of cucumber soup doesn't include pork ribs. But this can be adequately balanced by adding leek sautéed in butter. Fat is essential as it helps absorb vitamins; however, an excess of animal fats can burden the liver and heart. People with lactose intolerance and irritable bowel syndrome should also avoid cream. A small amount of wheat flour can be used to thicken the soup.

Use homemade vegetable broth for this soup. The base can consist of pre-roasted vegetables, blended and frozen into convenient cubes. In this form, they are perfect for cooking a variety of soups and sauces.

Ingredients:

• 1 leek
• 2 tablespoons butter
• 2 carrots
• 1 parsley root
• A piece of celery
• 4 potatoes
• 6 pickled cucumbers
• 0.5 gallon vegetable broth
• 2 bay leaves
• 3 allspice berries
• Salt and pepper to taste
• Optional: a tablespoon of wheat flour, a bunch of dill

Instructions:

1. Cut the leek into thin strips.
2. In a pot with a thick bottom, melt the butter and add the chopped leek. Cover and simmer for about 5 minutes. Then add the carrots, parsley, and celery grated on a grater with large holes. Sauté briefly, then pour in the broth.
3. Add bay leaves, allspice, and potatoes cut into cubes. Cook on low heat until tender.
4. When the vegetables are soft, add the pickled cucumbers grated on a grater with larger holes, along with their sour brine.
5. If using flour, mix it with cold water, temper with broth, and stir it into the soup.
6. Sprinkle the finished cucumber soup with dill.