Cucumber-kefir soup
2 servings
20 minutes
Cucumber-yogurt soup is a refreshing and light dish from Russian cuisine, perfect for summer heat. Its roots trace back to the traditions of making cold soups that have saved people from the heat for centuries. Tender cucumbers blended with yogurt and fragrant mint create a harmonious combination of light acidity and freshness. Cumin adds an Eastern touch to the flavor, while walnuts and egg enhance its nutritional value. Green onions and olive oil complete the dish, adding richness and depth. This soup is great for a light dinner or snack and can be served chilled, allowing you to enjoy every spoonful. It is nutritious yet does not overwhelm the stomach, leaving a pleasant feeling of freshness and lightness.
1
Place small cucumbers in a blender with a pinch of mint, gradually adding kefir, add half a teaspoon of cumin for aroma and a little salt.
- Cucumbers: 4 pieces
- Fresh mint: to taste
- Kefir 2.5%: 300 ml
- Ground cumin (zira): to taste
- Garlic: to taste
2
To garnish the soup, cut cucumber into small cubes, add a few green onion tops, chop a tablespoon of walnuts, and slice a hard-boiled egg. Use these to decorate the soup and drizzle with olive oil.
- Cucumbers: 4 pieces
- Green onion feathers: to taste
- Crushed walnuts: 30 g
- Chicken egg: 1 piece
- Extra virgin olive oil: to taste