Cold buttermilk and cucumber soup with rye toast
- Calories: 477 kcal
- Goal track: Energy boost
- Meal type: Main course
- Prep time: 8 min
- Cook time: 10 min
- Cuisine: International
A chilled Central European summer soup of buttermilk, cucumber and dill, with hard-boiled egg and radish, served with rye toast.
Ingredients
- 350 g Buttermilk
- 180 g Cucumber
- 100 g Egg
- 60 g Rye bread
- 50 g Radish
- 8 g Dill
Total: 748 g
Recipe
- Boil the egg (about 10 min) until done, then let cool. Whisk the buttermilk with the chopped dill.
- Stir in the diced cucumber and sliced radish.
- Chop the boiled egg and add it in.
- Chill and serve with the rye toast.