Fermented cucumber soup is an appetizing and fresh version of a cold soup for a sultry summer dinner. We add the combination of feta and feta cheese with eggs, fresh cucumbers, aromatic herbs – it will turn out incomparable! Be sure to take note of the recipe, this bright soup will surprise with its taste and add variety to your menu.

Summary

Ingredients

• Fresh cucumbers – 400 g
• Cheese – 70 g
• Feta – 70 g
• Eggs – 4 pcs.
• Fresh dill – 35 g
• Green onions – 30 g
• Ryazhenka – 400 ml
• Salt to taste
• Ground black pepper – to taste

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Instructions

1. Prepare all products according to the list. Wash cucumbers well, check for bitterness.

   

2. Put the chicken eggs in a saucepan, add water, bring to a boil and cook for 10 minutes. Then put the eggs in cold water, cool.
3. Cut the cucumbers into small cubes and place in a deep bowl.
4. Peel and cut the eggs into small cubes and add to the cucumbers.
5. Finely chop fresh herbs and add to a bowl.
6. Prepare feta cheese and feta cheese (you can use one type of cheese). Cut the cheeses into small cubes and add to a bowl.
7. Pour everything with fermented baked milk, add salt and black pepper to taste.

   

8. If it comes out quite thick, you can add a little mineral water or more fermented baked milk. Be sure to send it to the refrigerator and let it brew for about 1 hour. After a while, serve the cucumber soup on ryazhenka to the table.

   Good appetite!