Summary

Ingredients

• 150 ml vegetable stock
• 1 cucumber (s)
• 3 cloves garlic
• 0.5 ½ lemon (s), add the juice
• Pepper, whiter from the mill
• salt
• 200 g yourt (cream yourt)
• 100 g salmon, smoked
• 1 bunch dill

Print Recipe Pin Recipe

Instructions

1. Bring the vegetable stock to a boil and sauté the peeled, diced cucumber in it until translucent. Mix the cream yogurt with salt, pepper, lemon juice and pressed or crushed garlic. Remove the stock with the cucumber from the hotplate and fold in the yoghurt mixture. Puree everything roughly. Stir in finely chopped dill, distribute in soup plates or cups and garnish with thin strips of salmon.
2. Serve immediately.