Cold Soup with Wild Garlic
by Editorial Staff
Light, low-calorie cold soup with kefir and vegetable broth. Fresh vegetables, herbs, and wild garlic. Freshness and lots of vitamins!
Cook: 10 minutes
Servings: 3
Ingredients
- Kefir (or other fermented milk drink) – 300 ml
- Vegetable broth – 300 ml
- Egg – 3 pcs.
- Ramson – 1 bunch
- Dill greens – 1 bunch
- Cilantro – 1 bunch
- Green onion
- Fennel – 1/2 pc.
- Celery stalk – 1 petiole
- Radish – 6 pcs.
- Bulgarian pepper – 1/2 pc.
- Cucumber – 1 pc.
- Cherry tomatoes – 6 pcs.
- Salt
- Ground black pepper
Directions
- Cut the radish into thin slices. Cut the bell pepper into thin slices too (I forgot to take a picture).
- Peel the cucumber, if purchased, and cut into thin slices.
- Cut the fennel and celery stalk into small cubes
- Chop the green onion feathers.
- Finely chop the dill and cilantro.
- Cut the ramson too.
- Cut the tomatoes into small pieces.
- Mix all ingredients, lightly salt and pepper to taste.
- Hard-boiled eggs, peel, and cut each into 6 pieces.
- For refueling, I used a fermented milk drink similar to kefir. You can use whatever you like. And also vegetable broth. Any vegetables of your choice can be used to prepare the broth. I have carrots, leeks, celery, zucchini, and fennel (outer hard layers). So, mix kefir and chilled vegetable broth in equal parts.
- Put a mixture of vegetables and one egg on each plate.
- Fill with the prepared fill.
Enjoy your meal!
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