Cold pink soup
2 pots, bowl, cutting board, baking sheet
- ⅛ kg potato
Peel potatoes, wash it. Place it in cold salted water. Bring the water to boil and and simmer it gently 8-10min until potatoes are cooked but not collapsed.
- 1 eggs
Boil eggs medium done. Peel and half them.
- ⅓ l kefir
- ⅛ l buttermilk
- ⅛ kg red beet marinated grated
In a bowl mix kefir, buttermilk and a jar of grated marinated beetroots.
- ⅓ seedless cucumber
- 1 stalks scallions
- 1 stalks dill
- cutting board
Peel a cucumber, julienne it. Cut scallions and dill. Put everything in a bowl with kefir, buttermilk and beetroots. Put salt and black pepper. Taste it.
- olive oil
- baking sheet
Check if potatoes are ready. Drain water and leave it to cool. Heat oven to 180C. Place potatoes on a tray. Coat potatoes in olive oil, salt, black pepper and herb of your herbs. Place the tray in oven and bake it for 30-45 min till crispy outside and soft inside.
Serve cold soup in a small bowl and hot potatoes in a plate on a side. Place half of peeled egg on top of soup.