10 cucumbers in brine, peeled and grated
5 potatoes, peeled and diced
1 carrot, grated
5 cups of water
1 bay leaf, 2 allspice berries
salt, pepper
½ bunch of fresh dill


  1. Place grated cucumbers into a small saucepan, cover with water and cook for 30 minutes.
  2. Place potatoes and carrot into a large saucepan, add around 5 cups of water, bring to a boil and simmer for 20 minutes.
  3. Add cucumbers and spices (except dill) to the large saucepan (already with potatoes, carrot and water). While gradually adding water, in which cucumbers were cooked, keep tasting that the soup is sour enough (to your liking).
  4. Then cook everything for 15 minutes. At the end of cooking add fresh dill.


My Granny likes to add butter and sour cream to this soup. But even without these ingredients, the soup is delicious, and also light and healthy!

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