Although home-grown cucumbers are still just blossoming, baskets of this crisp and refreshing traditional vegetable are now appearing in stores. Lithuanians, of course, eat them with sour cream and salt, often adding dill, dip them in honey and chop them into “šaltibarščiai” – our famous cold beet soup. Cucumbers are universally loved and recipes for their use are abundant in the cuisines of many cultures.
Cucumbers are low in calories, because over 90% of their content is water. They also contain vitamins, A, B and C, as well as magnesium, folic acid, potassium, and calcium. Cucumber is rich in cucurbitacins, reported to alleviate symptoms of indigestion and constipation, to help with skin problems and to promote hair growth, and regulate high blood pressure. They also have anti-carcinogenic properties.
To peel or not to peel? Although cucumber skin can be somewhat bitter, and some consumers prefer to peel cucumbers, but the skin holds many beneficial ingredients, such as anti-oxidants. It also contains vitamin K, which helps the body produce various proteins needed for blood clotting and the building of bones. A vegetable specialist in Lithuania advises peeling cucumbers from head to tail (from the light to the dark green end) to avoid spreading the bitterness often concentrated at the stem end.
In Lithuania, the capital of cucumbers is Kėdainiai. Cucumber Day is celebrated on July 14, with a festival in Kėdainiai on the 15th. Visitors are invited to wear something green and come to the festival for the “Made in Lithuania” market, trampoline bouncing, heritage cuisine and cucumber tasting, and a lively musical program. What a great excuse for summer fun!
Here is a cucumber soup (no beets!) for a hot summer day:
Ingredients
- 6 large cucumbers, thinly sliced
- 1½ cups plain Greek yogurt
- ¾ cup fresh basil
- ¼ cup extra-virgin olive oil, more for drizzling
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh dill
- 1 garlic clove
- ¾ teaspoon sea salt
- ½ teaspoon honey
- Freshly ground black pepper
- Fresh mint, dill, or chives, for garnish
Instructions
In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth. Chill for at least 4 hours. Serve garnished with herbs.
