Cold Kefir Soup with Green Vegetables Recipe
A truly summer, refreshing cold soup on kefir with a rich vegetable composition, the delicate color of summer greens. The main additives are not mixed together with the dressing, they are served separately -everyone can "assemble" their own plate of soup according to their taste preferences. The soup is very light and in composition. And most importantly, without fuss, around the stove, on a hot summer day.
Servings 6
Cook Time 45 minutes
Ingredients
Soup dressing:
- 2 pieces Cucumber fresh
- 3 pieces Celery root
- 1 bunch Dill
- 1 bunch Parsley
- 1 bunch Ramson
- 1 bunch Lettuce / Lettuce (leaves)
- 1 teaspoon Salt
- A mixture of spices to taste
- 1 liter Kefir 2,5-3,2 %
- 300 gram Serum or mineral water
Soup additives:
- 100 gram Toast rye
- 2 pieces Potato cooked in the skin
- 3 pieces Chicken eggs boiled in a steep
- 150 gram Shrimp boiled
- 3 pieces Radish
- 2 pieces Cucumber fresh
- 30 gram Green Onion
Instructions
- Products for kefir and vegetable dressing:
- Wash and dry the greens and vegetables well. Peel the cucumbers and celery stalks (optional). In a blender-glass (~ 2 l.)place randomly cut vegetables and herbs (leaves without hard branches) , add salt, pepper ( to taste), pour in kefir and whey (or mineral, carbonated water). Crush the contents of the blender into a smooth smoothies mix...
- ... pour into a jug with a lid and put it in the refrigerator.
- For a more satisfying serving of soup, prepare toast from rye bread. Put the sliced eggs and potatoes, cucumbers and radishes, shrimps and green onions on a separate plate. Take the kefir dressing out of the refrigerator.
- "Collect" your favorite soup option. Bon Appetit!!!