Cold Soup with quail eggs
25 min
Ingredients
Ingredients (for 4 servings):
For the Soup:
- 700 g Dimdiņi grated, pickled beets
- 4-6 short garden cucumbers
- 3-4 boiled potatoes (optional)
- A handful of chopped herbs (dill, chives, spinach)
- 1.5 l kefir
- 1 teaspoon mustard
- a pinch of salt, pepper
- 12 quail eggs
Preparation:
- Place the quail eggs in cold water and boil for 5-7 minutes once the water starts bubbling. Peel them and cut in half.
- Peel the cucumbers and cut into small pieces. Cut the potatoes into small pieces.
- In a large bowl, mix the beets, herbs, potatoes, and cucumbers.
- In a separate container, mix the kefir with mustard, salt, and pepper. Pour over the contents of the bowl and stir.
- Pour the soup into smaller bowls. Serve topped with the quail eggs and extra herbs.
