Eating fermented foods is very important and beneficial for our gut health. They provide our bodies with lots of probiotics. One of the options of how to use fermented food is the dill cucumber soup (or pickle soup). You can read a little bit about it here.
Now pickles are usually made with vinegar while dill cucumbers are made with salty water, variety of spices and dill of course. They’re my favourite ones!
You can buy them in supermarkets or deli or make them yourself which is the best option! When cucumber season comes I’ll be sharing my recipe.
So let’s make the soup!
Dill cucumber soup
500 g of dill cucumbers (1l jar)
3 medium carrots
1 medium parsley
1/4 celeriac root (optional)
1/2 medium leak
4-5 white potatoes
1/2 bunch fresh dill
2 tbsp vegetable or chicken stock
4 l water
1/2 cup of vegan sour cream or regular cream (optional)