Go Back
–+ servings

Cucumber Soup with Groats

A refreshing cucumber soup made with barley groats and flavored with fresh dill, perfect for warm days or a light meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Light Meal, Soup
Cuisine: Comfort Food, Vegan
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 4 medium pickled cucumbers
  • 100 g barley groats
  • 3 medium potatoes diced
  • 2 medium carrots grated
  • 1 bunch dill chopped for seasoning and garnish
  • 1.5 liters vegetable broth
  • 2 tablespoons vegetable oil for sautéing
  • to taste Salt and pepper

Method
 

Preparation
  1. Chop the pickled cucumbers, dice the potatoes, grate the carrots, and chop the onion.
Cooking
  1. In a large pot, heat the vegetable oil and sauté the onion until it turns translucent.
  2. Add the diced potatoes and grated carrots to the pot and cook for about 5 minutes.
  3. Pour in the vegetable broth, bring it to a boil, and let it simmer for 15 minutes.
  4. Add the pickled cucumbers and the cooked barley groats, and cook for another 5 to 10 minutes.
  5. Season with salt, pepper, and chopped dill to taste.
  6. Serve the hot soup, garnished with fresh dill.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 32gProtein: 6gFat: 4gSaturated Fat: 0.5gSodium: 300mgFiber: 5gSugar: 2g

Notes

For added flavor, try roasting the vegetables before adding them to the soup. Adjust the thickness of the soup by adding more or less broth according to your preference. If you want a creamier texture, blend a portion of the soup and mix it back in. This soup pairs well with a slice of crusty bread or a light salad.

Tried this recipe?

Let us know how it was!