Cold Cucumber Soup With Dill On Full Sour Pickle Brine Recipes

COOL CUCUMBER AND DILL SOUP

Steps:

• Process the cucumbers in a food processor until smooth. Add the remaining ingredients and pulse to combine.
• Chill the soup in the refrigerator until cold, about 1 hour.
• Divide among 4 chilled soup bowls and garnish with the chopped cucumber.

COLD CUCUMBER SOUP WITH DILL (ON FULL SOUR PICKLE BRINE)

Steps:

• Peel the cucumbers. You can cut a few long cucumber ribbons with a veggie peeler, to set them aside for decoration. Slice the rest into small pieces. Chop half of them very finely, that way the texture of the soup will be more varied.
• Drop cucumber pieces into a large bowl and salt them lightly. Set aside.
• [Optional step] If using sorrel and spring beet leaves, chop them roughly and drop them into a small saucepan with just enough water to cover the leaves half-way. Quick braise on a medium-low for 3 to 4 minutes. Turn off the heat and set aside.
• In a large bowl, combine soured milk with pickle juice.
• Add in chopped cucumber, braised sorrel and beet leaves (if used) and most of the dill. Combine together and have a taste. If it's not salty enough, season it a bit more.
• Leave 'Chłodnik' in the fridge to cool. Depending on how robust your fridge is, it can take anywhere from 30 minutes to 2 hours. If you can wait a bit longer - even better! That will let the flavours develop together.
• Pour 'Chłodnik' into individual bowls or soup plates. Garnish with boiled eggs (halved or quartered), the rest of chopped dill, cucumber ribbons (if you sliced them) and freshly ground black pepper.

CHILLED CUCUMBER-DILL SOUP

Steps:

• Set 1/4 cup of cubed cucumber aside.
• Place remaining cucumbers, 1/4 cup onion, 1/4 cup celery, 1/4 cup carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic powder, dill, salt, and pepper into the bowl of an 8-cup electric blender or food processor and pulse until all ingredients are just blended.
• Pour into a large bowl and stir in reserved 1/4 cup cucumber and remaining onion, celery, and carrots to add a little crunch to an otherwise creamy mixture. Taste for salt and pepper, adding more if desired.
• Place into the refrigerator for at least 4 hours before serving.

EASY COLD CUCUMBER SOUP

Steps:

• Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.

SOUR PICKLES

Steps:

• Soak cucumbers for 30 minutes in a bowl filled with ice water to loosen any dirt. Slice the blossom end off each cucumber, which is opposite the stem end. If you aren't sure which end is which, slice a little off each. Cut cucumbers into spears or chunks, if desired.
• Pack cucumbers into one or two clean quart jars. Tuck in garlic, dill, coriander and jalapeño, if using.
• Add salt to two cups boiling water. Stir until dissolved. Add two cups of ice (made with filtered water if yours is chlorinated). Stir well until the ice has melted and the brine is cool. Pour brine into jars, covering cucumbers.
• Loosely cap jars and place in a bowl or pan because the jars may leak during fermentation.
• Leave pickles on the counter to ferment. The brine will bubble lazily and become cloudy. Taste after 3 days, leaving on the counter another day or two if you want your pickles more sour, or refrigerating if they're ready. They keep a month in the refrigerator.