German Warm Cucumber Soup with Dill – Gurkensuppe Recipe
Warm Gurkensuppe is a delicate, creamy cucumber soup popular in northern Germany, completely different from the Polish version made with pickled cucumbers. Here you use fresh cucumbers, cream and dill, which gives a mild, slightly herbal flavor. It’s a great idea for a light lunch or a starter on warmer days.
This German-style cucumber soup shows a completely different side of cucumbers: warm, creamy and gently herbal. It’s light yet satisfying, and the combination of dill, cream and a touch of lemon makes it refreshing even when served hot.
Chef's tips
Choose firm, fresh cucumbers with thin skin and small seeds – they have the best flavor and texture for this soup. Adjust the amount of lemon juice at the end to balance the sweetness of the vegetables and cream. If your stock is salty, season with salt only after adding the cream.
How to serve
Serve in warmed bowls, topped with an extra sprinkle of fresh dill and a drizzle of cream. A slice of toasted rye or wholegrain bread on the side turns it into a complete light meal.
Ingredients
- cucumber - 3 piece
- potatoes - 250 g
- vegetable stock - 1 l
- cream for cooking - 150 ml
- butter - 20 g
- onion - 1 piece
- dill fresh, chopped - 3 tablespoon
- lemon juice - 1 tablespoon
- salt
- white pepper ground
Preparation
- Peel the potatoes and cut them into small cubes. Peel and finely chop the onion.
- Wash the cucumbers, peel them thinly (if the skin is soft you can leave part of it on), cut in half lengthwise, scoop out the seeds with a teaspoon, then slice the flesh into half-moons.
- Heat the butter in a pot over medium heat. Add the onion and sauté for 3–4 minutes until soft and slightly translucent, without browning.
- Add the potatoes, stir and cook for another 2 minutes, stirring from time to time.
- Pour in the stock, bring to a boil, reduce the heat and cook for 10 minutes, until the potatoes are almost tender.
- Add the sliced cucumbers and cook for another 5–7 minutes, until they soften but are still slightly firm.
- Remove the pot from the heat. Ladle some soup into a bowl, mix it with the cream, then pour it back into the pot, stirring constantly so the cream does not curdle.
- Partially blend the soup with an immersion blender – a few short pulses are enough to make it slightly creamy while still leaving visible pieces of vegetables.
- Season the soup with salt, white pepper and lemon juice. Add the finely chopped dill, stir and serve immediately.
Storage
Store cooled soup in the fridge for up to 2 days. Reheat gently over low heat, without boiling, so the cream stays smooth and the dill keeps its color.
