Zupa Ogórkowa

Method

1. Pour 350 ml of stock into a small saucepan, drop in the bay leaf and the allspice berries, and bring to a gentle boil over medium heat.
2. Add 150 g of diced potato, 50 g of carrot batons and 30 g of diced parsley root. Lower the heat and simmer, half covered, for about 12 minutes, until the vegetables are almost tender but the potato still holds its shape.
3. Meanwhile, coarsely grate 120 g of sour cucumbers on the large holes of a box grater. Melt 1 tsp of butter in a small frying pan over low-medium heat and sweat the grated cucumber for about 5 minutes, stirring, until it loses its raw edge and smells mellow — do not let it colour.