Sour milk soup

The indescribable taste of this dish delights everyone! In the restaurant I tried Mongolian sour milk soup. I'll tell the truth. when it was served, I didn't like the look and I refused to eat it. But succumbing to the persuasions of her friend, she still took a chance. And what was my surprise when I ate one spoonful. This is something fantastic. The taste is specific, it doesn't look like anything. But in order to feel it, you just need to try, I can't describe it in words.

ninaola

Recipe author

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Composition / ingredients

Servings:

Sour milk (yogurt or kefir, or acidophilus)

700

Cucumbers

Dill

Parsley

Vegetable oil

Garlic

Walnuts

100

Salt

to taste

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

Step-by-step cooking

Cooking time: 10 min

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First take the greens. To do this, we will need parsley and dill. Finely chop it, but you can also pass it through a meat grinder. Then we do the same with garlic. And finely crumble a fresh cucumber.I peel off the skin, but it's not necessary.
Next we take kefir, but if you have homemade sour milk, then of course it will be much better and we put all the mixture that we just cooked there, fall asleep with walnuts. They can be cut very finely, or you can also pass through a meat grinder and sunflower oil. Mix everything well and put it in the refrigerator. Serve chilled.