Cucumber Soup

The recipe today has been chosen by my daughter, Klara 🙂 She asked me to prepare the soup the other day and inspired me to show you my version of this classic dish. You  can read more about the properties of fermented pickles HERE. Now it’s really worth using this knowledge in practice while cooking this soup. Soups in our home are a real hit in winter as you can quickly reheat them at any time. Klara highly recommends the recipe! 🙂



I peeled and diced the potatoes, carrot, celeriac, and parsley root. I put them into a pot, covered with water and cooked. Then I added a diced chicken breast, bay leaf, allspice, pepper, and sea salt. I cooked it until the vegetables were tender. Next, I mixed in grated fermented cucumbers with the brine, and cooked for a while. I poured some soup into a cup and mixed it with plant-based yogurt, then slowly mixed it with the soup. I served the soup with chopped parsley. 



Anna Lewandowska

Athlete and nutrition specialist. Multiple medalist of the national in traditional karate in European and World Championships. Author of workout plans and books on healthy lifestyle that have helped her motivate over a million of people to change their lives for the better.

Founder of Healthy Plan by Ann, Diet & Training by Ann. CEO of Foods by Ann. Co-founder of Baby by Ann.

Wife of footballer Robert Lewandowski, the captain of the Poland national football team and Bayern Munich player. Read more »

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