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.