Uncle Bills Kvas Cold Cucumber Soup Recipes

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EASY COLD CUCUMBER SOUP



Easy Cold Cucumber Soup image

Easy cold soup for a hot day!

Provided by lreddy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 7

2 large cucumbers - peeled, seeded, and diced
1 ⅓ cups sour cream
1 ⅓ cups plain yogurt
2 cups vegetable broth
1 clove garlic, minced
½ cup chopped fresh mint
½ cup chopped fresh dill

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.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 15.7 g, Cholesterol 38.6 mg, Fat 17.9 g, Fiber 1.6 g, Protein 8.3 g, SaturatedFat 10.9 g, Sodium 333.1 mg, Sugar 7.4 g

CUCUMBER SOUP



Cucumber Soup image

The guests are hungry, and dinner's not yet on the table. You could set out a tray of cheese and crackers. But if surprise and delight drive your menu choices (keeping an eye, all the while, on simplicity and efficiency), there are other options, like this velvety cucumber soup.

Provided by Florence Fabricant

Categories     easy, quick, soups and stews, appetizer

Time 30m

Yield 2 cups, 12 small servings

Number Of Ingredients 5

2 cucumbers, peeled, seeded, chopped
1/2 ripe avocado, chopped
Juice of 1 lime
Salt
1 tablespoon avocado oil

Steps:

  • Purée cucumbers, avocado and lime juice in a food processor or blender. Transfer to a bowl. If you used a food processor, strain the mixture first. Stir in 1 cup cold water. Mixture should be pouring consistency. Season with salt.
  • Transfer to a container or pitcher and refrigerate until ready to serve. Pour into small cups or shot glasses. Drizzle a few drops of avocado oil on top of each. Set cups or glasses on a tray to serve.

Nutrition Facts : @context http, Calories 99, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 456 milligrams, Sugar 3 grams

UNCLE BILL'S KVAS (COLD CUCUMBER SOUP)



Uncle Bill's Kvas (Cold Cucumber Soup) image

This recipe has been in the family for over 100 years. It is an excellent combination of various ingredients and delicious when served nicely chilled.

Provided by William Uncle Bill

Categories     Potato

Time 35m

Yield 10 serving(s)

Number Of Ingredients 11

2 medium potatoes, peeled and quartered
2 large eggs, hard boiled
5 cups cold water
2 medium cucumbers, unpeeled and grated (8-inch cucumbers are very nice)
8 large radishes, grated
4 large green onions, chopped small
6 tablespoons finely chopped fresh dill weed
3 tablespoons lemon juice, freshly squeezed
2 teaspoons white vinegar
1/4 teaspoon black pepper
1/2 teaspoon salt

Steps:

  • In a medium size saucepan, add potatoes, cover with water and cook until done, about 20 minutes.
  • Remove potatoes into a bowl and mash well; set aside.
  • Peel hard boiled eggs, mash well and add to mashed potatoes; mix well to incorporate.
  • In a large glass bowl, add cold water, mashed potato/egg mixture, grated cucumbers, grated radishes, chopped green onion, fresh dill weed, lemon juice, white vinegar, black pepper and salt; mix very well to blend.
  • Adust seasonings to taste.
  • Just before serving, add 6 ice cubes and let chill for about 10 minutes.
  • Serve chilled.

Nutrition Facts : Calories 62.5, Fat 1.1, SaturatedFat 0.3, Cholesterol 42.3, Sodium 141.1, Carbohydrate 11.1, Fiber 1.6, Sugar 1.9, Protein 2.8

CHILLED CREAMY CUCUMBER SOUP



Chilled Creamy Cucumber Soup image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 9

3 cucumbers
2 cups of plain yogurt
1 clove garlic, minced
2 teaspoons honey
1 lemon
Fresh or dried dill, to taste
Water
Salt
Pepper

Steps:

  • Peel cucumber and remove seeds. Grate to yield 3 cups. In food processor combine cucumbers, yogurt, garlic, honey and a squirt of lemon. Snip in dill. Process until smooth. Slowly add water until creamy. Season with salt and pepper and continue processing. Pour into a bowl. Chill. Serve.

COOL CUCUMBER SOUP



Cool Cucumber Soup image

Provided by Ellie Krieger

Time 20m

Yield 4 servings, serving size: 1 cup

Number Of Ingredients 7

3 cups plain nonfat yogurt
1 English cucumber (about 1 pound), cut into chunks
1 scallion, white and green parts, coarsely chopped (about 1/4 cup)
3 tablespoons chopped fresh dill, plus sprigs for garnish
Salt and freshly ground black pepper
1 medium tomato (about 5 ounces), seeded and diced
2 teaspoons olive oil

Steps:

  • In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.
  • Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
  • Good source of: Vitamin K.

Nutrition Facts : Calories 130 calorie, Fat 2.5 grams, SaturatedFat 0 grams, Cholesterol 5 milligrams, Sodium 140 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 11 grams

COLD CUCUMBER SOUP



Cold Cucumber Soup image

This cold cucumber soup is one of my favorite soups in the summer. It's quick to make and is really refreshing. Cucumbers combine with yogurt, buttermilk, garlic, mint, and parsley for a lovely summer starter.

Provided by nch

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cold Soup Recipes

Time 1h45m

Yield 6

Number Of Ingredients 8

16 ounces plain whole-milk yogurt
2 large cucumbers
1 ⅓ cups buttermilk
2 cloves garlic
¼ cup finely chopped fresh mint, or to taste
1 small bunch chopped fresh flat leaf parsley, or to taste
1 tablespoon extra virgin olive oil
salt and ground white pepper to taste

Steps:

  • Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
  • Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
  • Refrigerate for at least 1 hour. Serve chilled.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 10.4 g, Cholesterol 12 mg, Fat 5.4 g, Fiber 0.7 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 97.9 mg, Sugar 7.8 g

CUCUMBER SOUP



Cucumber soup image

The refreshing cucumber soup is served cold, so it will go down well on a summer's day. Ladle it into bowls for a smaller gathering, or pour into small cups for an amuse-bouche.

Provided by Samuel Goldsmith

Categories     Starter

Time 10m

Yield Serves 4 in bowls or 12 in small cups

Number Of Ingredients 7

2 cucumbers (about 675g)
150g Greek yogurt
2 limes, juiced
small handful of tarragon, chopped
3 mint sprigs, leaves picked
small bunch of chives, chopped
rapeseed oil, to serve

Steps:

  • Finely chop a third of one of the cucumbers and set aside for when you're ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and lime juice. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth.
  • Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.

Nutrition Facts : Calories 107 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

COLD CUCUMBER SOUP



Cold Cucumber Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 7

1/2 cup fine bulgur (see note)
1 cup warm water
1/4 cup chopped onion
1/4 cup chopped fresh dill, plus sprigs for garnish
3 large cucumbers, peeled, seeded and chopped coarse
2 cups plain nonfat yogurt
Salt and freshly ground pepper

Steps:

  • Place the bulgur in a bowl, mix with the water and allow to soak 15 to 20 minutes, until softened.
  • While the bulgur soaks, place the onion and dill in a food processor and process until chopped fine.
  • Add the cucumbers to the food processor and process about 30 seconds to produce a thick puree. Transfer the mixture to a bowl and stir in the yogurt.
  • Drain the bulgur well, pressing out any excess liquid. Add the bulgur to the cucumber mixture and season with salt and pepper. Refrigerate until ready to serve. Stir before serving and garnish each serving with a sprig of dill.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 0 grams, Carbohydrate 22 grams, Fat 1 gram, Fiber 3 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 676 milligrams, Sugar 9 grams

UNCLE BILL'S CHICKEN SOUP



Uncle Bill's Chicken Soup image

This chicken soup recipe is particularily good especially when you have a cold. Substitute and use turkey if it is available.

Provided by William Uncle Bill

Categories     Chicken

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

2 tablespoons extra virgin olive oil
2 tablespoons butter
1 large onion, coarsely chopped
1 large leek, cleaned and chopped, use white part only
1 large carrot, peeled and sliced
1 large celery rib, chopped
4 garlic cloves, finely chopped
30 fluid ounces chicken broth
2 1/2 cups water
1 large bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
12 ounces boneless skinless chicken breasts
1 cup diced mushroom
2 cups uncooked noodles (Ramon noodles are okay)
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
  • Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
  • Add chicken broth, water, bay leaf, thyme and rosemary.
  • Bring to boil.
  • Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
  • Add noodles and bring soup to boil.
  • Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
  • Remove bay leaf and discard.
  • Stir in parsley, salt and pepper.
  • Adjust seasonings to taste.
  • Serve soup hot.
  • Refrigerate any unused portions.
  • NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.

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