Refreshing soup with cucumber and dill aroma that’s best served along with hot boiled potatoes.
To prepare cold cucumber kefir soup you’ll need:
1 liter / ~0.26 gallons of kefir or yogurt
4 short stub cucumbers
12 boiled quail eggs
2 garlic cloves
2 tablespoons of fresh lemon juice
A handful of chopped green onion tops
A pinch of salt
How to prepare the cold cucumber kerif soup:
Fill a big bowl with kefir, grate the cucumbers, garlic, cut quail eggs in half or quarters. Add them to the bowl along with green onion tops, dill, salt and lemon juice. Stir well.
You could also blend all the ingredients (excluding kefir) and mix it with less kefir or yogurt.