Summer Cold Soup

I propose a recipe for a cold soup that will come in handy in the summer. The recipe is from Dagestan cuisine, but this yogurt soup, with fresh cucumber, boiled meat, and eggs, is very similar to okroshka. Such a soup will both saturate and refresh in the heat.

Ingredients

Directions

Prepare food. Lamb (preferably young) must be cooked in advance and cooled in broth. The broth can be used for the first hot dishes. Hard-boil the egg (8-10 minutes) and chill.
Cool boiled meat. Cut off the fat and dice the lamb.
Cut the cucumber into small cubes.
Cut the boiled egg into small cubes.
Finely chop the green onion and dill.
Dilute curdled milk with water: approximately 1: 1 or whatever you like.
Add the egg, cucumber, herbs, and meat to the sour milk on a plate. Add salt and pepper to taste.
Add sour cream and serve cold soup.

Enjoy your meal!

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