It's teatime ...
Sunday, August 15, 2010
The cold soup is a great recipe for hot summer days. The kefir and beetroot soup is refreshing, easily digestible and quickly and easily prepared. 
1 liter kefir 1 large glass of red beets in strips 3 shallots or half an onion
1 cucumber or 3 small cucumbers 1 bunch dill Salt & Vinegar
------------------------------ the kefir with the red beds (including liquid) into a saucepan and stir. Peel the cucumber and cut into small slivers. Wash the scallions and cut into small rings. If an onion is used, this peel and dice. The covenant wash dill and chop (not using styles). Put all ingredients in the pot stir and season with salt and vinegar. (Be careful with vinegar. More than a tablespoon of use) the pot in the fridge and pull at least one hour.
This hard-boiled eggs fit to be crushed in the soup. A poem!
The soup keeps in the refrigerator for up to three days and is day by day better and more intense in flavor. 
ingredients tips for Mannheim:
Kefir:
eg Müller milk (I know - not exactly a prime location for good quality, but unfortunately, Alois Müller, the only disseminator of kefir in normal supermarkets - but if you want something better kefir should just look a little longer)
in Turkish supermarkets are behind the market place it is currently very favorable "verkorxte" bent Minnigurken. They look like garbled on the small side salad cucumber third choice, but are much more aromatic than the former and less expensive than mini cucumbers. A cost of € 0.99 per kg
Dill: you also get the Turks. Who wants to be a little better quality but Dill buy on the market.
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment