Winter comfort: Cucumber soup warms body and soothes gut

Personally, I don't know anyone who doesn't enjoy cucumber soup. It's a versatile dish that can be made with or without meat. Both versions taste fantastic, although traditionalists might prefer the soup cooked with pork ribs. Meanwhile, the meatless version gets its rich flavor from leek sautéed in butter.

The main ingredient is pickled cucumbers, which are packed with healthy nutrients. Although some probiotic properties are lost during cooking, they still retain many beneficial bacteria from the fermentation process. These cucumbers are also high in fiber, which aids bowel function, prevents constipation, and boosts metabolism. Fiber serves as a natural prebiotic, supporting the growth of good gut bacteria.

Moreover, cucumber soup is rich in vitamins and minerals—it includes B vitamins, vitamin C, magnesium, and potassium. The temperature of the soup is important, too. It should not be too hot; warm soup soothes irritated intestinal mucous membranes and can provide relief during diarrhea or symptoms of irritable bowel syndrome.

Traditionalists might be disappointed to learn that the healthiest version of cucumber soup doesn't include pork ribs. It’s recommended to add fat in the form of olive oil or a touch of real butter to aid vitamin absorption, but too much animal fat can burden the liver and heart.

Those with lactose intolerance should skip the cream. To thicken the soup, you can use a tablespoon of wheat flour.

Below is a recipe for cucumber soup using vegetable broth. You can prepare this broth in advance and store it in jars in the refrigerator. Healthy broth cubes from the freezer work well for the soup too.

Ingredients:

• 1 leek,
• 2 tablespoons of butter,
• 2 carrots,
• 1 parsley root,
• A piece of celery,
• 4 potatoes,
• 6 pickled cucumbers,
• 0.5 gallons of vegetable broth,
• 2 bay leaves,
• 3 allspice grains,
• 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 cook for about 5 minutes. Add the carrots, parsley, and celery grated on a coarse grater. Sauté briefly, then pour in the broth.
3. Add bay leaves, allspice, and potatoes cut into cubes. Cook over low heat until the vegetables are soft.
4. Once the vegetables are soft, add the pickled cucumbers grated on a coarse grater along with the sour brine.
5. If using flour, mix it with cold water first, temper it with the broth, and add it to the soup.
6. Sprinkle the finished cucumber soup with dill if desired.