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Sour milk soup

Cold Soured-Milk Soup

The remarkable flavor of this dish wins everyone over! I first tried Mongolian soured-milk soup at a restaurant. I'll be honest — when it arrived, I didn't like the look of it and refused to eat it. But my friend talked me into it, and I finally took a chance. Imagine my surprise after the very first spoonful — it was something fantastic. The flavor is distinctive, unlike anything else. But to really get it, you just have to taste it — I can't put it into words.

ninaola

Recipe author

Composition / ingredients

Servings:

Soured milk (clabber, kefir, or acidophilus milk)

700

Cucumber

Dill

Parsley

Vegetable oil

Garlic

Walnuts

100

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 3 g

Fats 63 % 12 g

Carbohydrates 21 % 4 g

148 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

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Start with the herbs — you'll need parsley and dill. Chop them finely, or run them through a food grinder. Do the same with the garlic. Finely dice a fresh cucumber; I peel it first, but that's optional. Then take your kefir (or, even better, homemade soured milk) and stir in the mixture you just prepared, along with the walnuts. You can chop the nuts very fine or grind them, and add the sunflower oil. Mix everything well and chill in the refrigerator. Serve cold.