Cucumber cold peel

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
4 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 4 Eggs (Gr. M)
  • 800 g Cucumber
  • 1 collar Radishes
  • 1/2 bunch Dill and chives
  • 1 l cold buttermilk
  • 7-10 Tbsp salt, white pepper
  • 4 TABLESPOONS Skimmed milk yoghurt
  • 200 g brown bread

Directions

  1. 1

    Boil the eggs for about 10 minutes until hard, then rinse and peel them. Clean and wash the vegetables. Dice cucumber finely. Cut radishes into thin slices. Wash and chop the herbs

  2. 2

    Mix and season buttermilk, vegetables and herbs. Chop the egg and sprinkle over the soup. Add yoghurt. Add the bread

Nutrition Facts

KCAL
300 kcal
CARBS
35 g
FATS
8 g
PROTEINS
21 g

Categories & Tags

AppetizerMain dishSoups