Cucumber Kefir Soup

Ingredients

• 1 salad cucumber
• 300 g kefir
• 200 g yogurt
• 1 tbsp chopped parsley
• 1 tbsp chives (rosettes)
• 1 tbsp chopped tarragon
• 1 tbsp chopped dill
• 1 egg
• 1 tbsp Olive Oil
• 1 tbsp mustard
• 1 tbsp vinegar
• Salt
• ground pepper

Instructions

1. 1.

   Peel and finely chop the egg.

2. 2.

   In a blender combine kefir, yogurt, two‑thirds of the herbs, mustard, and vinegar; blend until smooth. Season with salt and ground pepper.

3. 3.

   Peel, halve, seed, and dice the cucumber. Sauté in hot oil for a short time and lightly salt.

4. 4.

   Serve the soup on plates or bowls, top with cucumber pieces, remaining herbs, and chopped egg.

5. 5.