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SaltyNo PorkNo gluten optionThermomixAir fryer
30 minutes
4 peopleAbout this dish
A cold soup of kefir, finely diced cucumber and parsley, served with oven-baked potatoes. Cold kefir soups are a summer habit in Lithuania and elsewhere in Eastern Europe, often eaten with hot potatoes on the side. The soup needs at least 30 minutes in the fridge, which is enough time to bake the potatoes.
Ingredients
Kefir500 ml
Cucumber1
Persil10 g
Hoven baked potatoes4
Salt1 tsp
Preparation
1.
Dice the cucumber finely and chop the parsley.
2.
Whisk the kefir with the cucumber, parsley, and salt.
3.
Chill the soup for at least 30 minutes.
4.
Bake the potatoes in the oven until soft and lightly golden.
5.
Serve the cold soup with the warm potatoes on the side.
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