Simply Refreshing
I looked forward to winter hoping I would make the many soup recipes I’d lined up last year. Unfortunately, the winter has been so cold, gusty and snowy, soup didn’t feature in my plans anymore. This week we had some nice sunny days so I made my first soup in weeks. I just wanted something really simple, refreshing and delicious. Nothing complicated. The secret to this soup is using a homemade stock (broth) because it forms the basis for the soup. If you can’t make some broth, please buy a good quality one.
I first posted cucumber soup in July 2013, during summer, because it can be served chilled or hot. It was one of the best soups I had last year. The soup I want to share today is served hot with sliced cucumber added just before serving. It can be made in a record twenty minutes. I am not sure Zucchini is a good substitute because I haven’t tried it. Maybe next time I’ll make it with Zucchini. I enjoyed eating this soup and will make it many more times. I hope you’ll love it too!
Please click on…
- Ingredients
- 250g boneless pork (½ Ib, 8oz)
- 15ml (1 tablespoon) light soy sauce
- 15ml (1 tablespoon) dry sherry
- 5ml (1 teaspoon) sesame oil
- 1 tablespoon vegetable oil
- I small cucumber, halved lengthways and sliced thinly
- 1000ml (4 cups, 1 quart) chicken or vegetable broth (stock)
- 15ml (1 tablespoon) rice vinegar
- Salt and freshly ground black pepper to taste
Please always assemble ingredients before you start
Trim off excess fat and sinew from the pork. Thinly slice it pork into small pieces. Combine the soy sauce, dry sherry and sesame oil in a bowl.
Add the sliced pork, season with salt and pepper and marinate for at least 30 minutes.
Heat oil in wok or skillet over medium high heat and fry the pork for 3-5 minutes over high heat until no longer pink and cooked through. In a pot, bring the stock to a rolling boil, then add the pork and simmer covered for ten minutes. Add the cucumber slices, vinegar and seasoning. Bring back to the boil and serve immediately.
Very simple but worth making!
Pork and Cucumber Soup
Preparation Time: 30 minutes + 30 minutes standing time; Cooking Time: 20 minutes Serves: 4
Ingredients
- 250g boneless pork (½ Ib, 8oz)
- 15ml (1 tablespoon) light soy sauce
- 15ml (1 tablespoon) dry sherry
- 5ml (1 teaspoon) sesame oil
- 1 tablespoon vegetable oil
- 1 small cucumber, halved lengthways and sliced thinly
- 1000ml (4 cups, 1 quart) chicken or vegetable broth (stock)
- 15ml (1 tablespoon) rice vinegar
- Salt and freshly ground black pepper to taste
Instructions
- Trim off excess fat and sinew from the pork. Thinly slice the pork into small pieces.
- Combine the soy sauce, dry sherry and sesame oil in a bowl. Add the sliced pork, season with salt and pepper and marinate for at least 30 minutes.
- Heat oil in wok or skillet over medium high heat and fry the pork for 3-5 minutes over high heat until no longer pink and cooked through.
- In a pot, bring the stock to a rolling boil, then add the pork and simmer covered for ten minutes.
- Add the cucumber slices, vinegar and seasoning. Bring back to the boil and serve immediately.
Points to Note:
- You can use beef or lamb instead of pork, or even chicken.
- I highly recommend homemade stock. It’s even better.
- You can sub the cucumber with zucchini?
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I love the idea of having an acutal broth chilled – I mean I have had gazpacho and veg puree – soups cold, but this really is original!
Hi there Afra,
I love broth soups but don’t seem to make them much. Should step up my skills!
Liz
This is such a unique soup, Liz. I’ve not make a true stock from pork before so make a pork soup is completely new. Adding cucumber is another twist that I’ve not tried. I do like the sond of the combination, though. Comforting yet refreshing at the same time. Kind of matches our Spring weather. I hope, by the way, Winter has loosened its grip on Ontario these past few days. We had a gorgeous day today. Have a good week!
Hi John,
I’m delighted to see you after such a long spell of silence. Ham hock would make a very nice stock and even stew. Oh yes winter did loosen it’s grip yesterday but came back with a bang today. We had tons and tons of snow….my arms are aching. My best wishes to Max.
Liz
That does sound refreshing! :3
Thank you!
Liz
Very interesting! My friend showed me a similar Asian recipe except that instead if soup, it is ground pork served over rice and eaten with cucumbers. Pork and cucumbers totally work!
Hi,
Mmm where is this recipe? I like the sound of pork with rice and and topped with cucumber. Please swing it my way!
Liz
What a great combination, I’m sure it is very refreshing!
It’s very refreshing, thanks!
Liz
Sounds comforting yet refreshing! And agreed. Homemade stock so much better!
Thank you. Have a great weekend ahead!
Liz
This looks so simple and yet delicious. I haven’t seen a soup like this before. I do love pork and cucumbers so I would imagine it must be great tasting. Enjoy the weekend!
I saw it and thought, I must try this and I liked it. Really simple and convenient for me! Enjoy your weekend too!
Liz
I suspect this would be better for warmer months. A good minestrone is my idea of a winter coup.
Oh yes minestrone is good, so is winter veggie soup or the Dutch pea soup. I was feeling lazy but I wanted to eat soup…I loved it! Enjoy the weekend!
Liz
That sounds and looks great, really something I would try, thanks
Happy trying and great weekend ahead.
Liz
This is so interesting! I’ve never seen cucumbers in soup like this! I love simplicity, because it tends to have the most flavor…
This is just lovely.. Wonderful post!
Thank you. LIfe gets so busy I can only cook simple. Enjoy the weekend ahead and thanks for the kind words!
Liz
Looks like a great marinade. Must try.
Yes it is. The pork tasted nice, you should try it. Great weekend!
Liz
Hi Liz,
The very idea of using cucumber in a soup is a bit odd for me. 😀
It is not something commonly done in out town.
This soup reminds me of the classic pork soup which nobody cooks anymore in this town.
It was given as a part of the set when one bought the Chinese-BBQ-pork rice. It is now replaced with salted-cabbage soup, potato soup or seaweed soup. 😀
I loved it very much. You should check out my cream of cucumber soup. Much better than the salted cabbage soup (LOL). Hari I hope all is well for you. Enjoy the weekend ahead!
Liz
I have free morning tomorrow and I am going to experiment with pumpkin! 😀
I do not know if it is the weather or what, but we are flooded with pumpkin and many other squash/gourd products. 🙂
Have a nice weekend, Liz!
I’ll try to find the salted cabbage soup photo to show you.
The cabbage is salted (preserved) and then it is made into soup. It’s a classic soup dish.
How does that compare to Kimchi? Oh I remember that is Korean. Squash/gourd products are good for soup, for baking and also for roasting in the oven. I hope you find the photo for the cabbage soup. I would love to see it. Thank you Hari and enjoy your weekend.
Liz
Liz, this soup does sound so lovely. I have been eating a lot of heavy soups lately and this one sounds like a refreshing change from the style I have been eating!
Hi there chef,
Heavy soups are great in winter but sometimes I just want it light and easy. I enjoyed it! Have a lovely weekend!
Liz
Your soup it’s really original and intriguing!
Thank you so much. Sorry for the late response. I wish you a wonderful week!
Liz
Not problem at all… since you share with us beautiful recipes as your cucumber and poke soup, you shouldn’t be sorry! : )
Thank you so much for your kind comments. You make me feel special, indeed. Wish you a pleasant week!
Liz