stuffed cucumber soup

various dates

The French kitchen serves cucumber soup most often as Vichyssoise: chilled and pureed with cream or yoghurt. That does not appeal to me very much. This seems a much better choice. The red color of the fat comes from the paprika powder I added to the meatballs. I added some of that fat to the soup for extra flavor.

The idea of stuffing cucumbers with ground meat seems to have originated in Asia. Not surprising really, considering that cucumbers have been cultivated in the Indian subcontinent for over 3,000 years.

a. first attempt


Marielos really likes this soup, and I've made it about once a month since I discovered this recipe.

This is close to the traditional recipe. I've tried tweaking it a bit in later performances, but found that starting with a simple celery & potato soup gives the best results. Adding carrots is OK, tomatoes not so much.

The red color of the soup fat comes from the paprika powder that I added to the meatballs. That fat gives the soup extra flavor.


Pic1: stuffed cucumbers, meatballs
Pic2: stuffed cucumber soup


This is what you need for 3 servings:

  • 3 cucumbers
    find the thickest ones
  • 1 qt. vegetable stock
    I made it here
  • S&P
  • optional:
    • 1 carrot, sliced


for the meat mix:
see other meatball recipes for alternatives
  • 1 lb. ground beef / pork / mix
    OR your favorite sausage meat
  • 1 onion, chopped fine
  • 2 garlic cloves, minced
  • 1 large egg
  • soy sauce



Pic3: ingredients
Pic4: chop
Pic5: cook

Start the soup:


Pic6: ingredients
Pic7: egg
Pic8: mix

Prepare the meat:


Pic9: peel
Pic10: core
Pic11: stuff

Stuff the cucumbers:


Pic12: cook
Pic13: fry
Pic14: all together now

Finishing up:

b. another day, another meat mix, another soup


This soup was a really big success, so I made it again. This time I added tomatoes and Brussels sprouts to the soup. It wasn't bad, but I found that the tomatoes distracted too much from the stuffed cucumbers to really do this justice. I liked the first one better. If you try both, let me know which one you prefer.

For the meat mix recipe, see cheesy meatballs in soubise sauce


Pic15: tomato, tomatillo, onion, sprouts
Pic16: all done
Pic17: served

c. stuffed cucumbers with pasta (a meal)


Stuffed cucumber soup is really nice but you can also serve this without the broth; as a regular meal. The morning after, I was all but out of soup anyway, but I still had stuffed cucumbers and meatballs left over.

  • I cooked some pasta, and used the pasta broth to warm up the leftovers.
  • I served a few cukes with that pasta broth, (Pic18)
  • I served the remainder with the pasta. (Pic19)
    The combination of pasta with cucumbers was certainly a novelty for me. Quite nice.
  • I pureed a few meatballs in the pasta broth, boiled and thickened to make a gravy sauce for the pasta. Very different from the pasta sauces I usually make. (no picture)


Pic18: the pasta broth & stuffed cucumber soup
Pic19: stuffed cucumbers served over pasta