Cold kefir soup with cucumber and egg

312 kcal · per serving
Constraints
Lunch · Per serving
kcal
312
Protein
19.6 g
min
15
What this plan asks for
2 portions
Gluten-freeLunchDinner

Ingredients

  • Kefir· cupboard, all year600 g
  • Cucumber· fresh, in season now250 g
  • Dill· fresh, in season now20 g
  • Egg· cupboard, all year110 g
  • Potato· held over from the harvest150 g

Method

Boil and cool the potatoes and eggs the evening before, or the soup ends up lukewarm and there is no point to it. Salt the diced cucumber first and drain it — otherwise it waters the kefir down within ten minutes.

When this dish is in season

share of the dish’s weight that is seasonal, by month
1000
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This week

It did not make it into the plan for these seven days.

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