Salt Cucumber Soup

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 3 pints of sour cream
  • ½ pint of pickled cucumber juice or pickled beetroot juice
  • 6 ozs. of cooked veal
  • 6 ozs. of fresh beetroot
  • 6 ozs. of beetroot tops, a little less than 1 oz. of dill
  • 1 teaspoon of chives
  • 30 Dublin prawns
  • 6 hard-boiled eggs
  • 2 fresh and 1 salt cucumber, salt and pepper.


Cook the beetroot and, when quite tender, remove from the water and rub through a sieve. Add the chopped beet tops, and cover with either the cucumber or the beet juice. Stand for 1 hour in a warm place. Then stir in the sour cream gradually, add the veal, cut in dice, the chopped dill and chives, the shelled prawns, the sliced cucumber, the hard-boiled eggs, quartered, and season with salt and pepper. This soup should be iced.

The veal, prawns, eggs, etc., are sometimes served separately.