This cool soup tastes amazingly good. Its secret is that the broth and yoghurt are flavored with plenty of fresh dill and green onions. Serve this soup as a snack or light lunch. The recipe will require a lot of greens. You will need a large bunch of dill, about 70-90 grams.
Cooking time: 3 hours 50 minutes (including 3 hours refrigeration)
Servings: 5
Ingredients:
- 4 cups lightly salted chicken stock
- 1 1/2 cups peeled and chopped potatoes (juicy and thin-skinned)
- 1/2 cup finely chopped cauliflower (can be substituted for another 1/2 cup potatoes)
- 1/2 finely chopped celery
- 1 large bunch fresh dill
- 1/4 cup chopped dill (no legs), plus a little more to garnish each serving
- 1 large bunch of fresh green onions, plus another 1/4 cup chopped, plus a little more to garnish each serving
- 1 cup low-calorie or fat-free natural yogurt
- 1 teaspoon butter
- 1 1/4 cups seedless chopped cucumbers, plus a little more to garnish each serving (crescent-shaped pieces)
- Freshly ground pepper to taste
Preparation:
1. Pour the stock into a large saucepan, add potatoes, cauliflower (or potatoes) and celery. Then add whole bunches of dill and green onions. Bring everything to a simmer over medium heat. Then adjust the heat and let the vegetables cook until tender, about 15-18 minutes. Next, remove the pot from the stove and let the soup cool slightly.
2. Meanwhile, combine 1/4 cup chopped dill and green onions with yogurt in a food processor. The greens should be finely chopped, and the yogurt should take on a slightly greenish tint. Place half of this mixture in a bowl, cover and refrigerate. Then you will add it directly to each serving. Let the other part of the mass remain in the combine.
3. Using a fork, remove the herbs from the pan. Transfer the vegetables to the food processor using a slotted spoon (let the broth remain in the saucepan). Add butter to the food processor. Make the food into a soft, homogeneous mass.
4. Then add the sliced cucumbers to the broth. Boil everything gently, continue cooking until the cucumbers are slightly soft but still crispy, about 3 minutes. Remove from heat. Then add the contents of the food processor to the saucepan. Season with pepper. Next, place the soup in the refrigerator, let it cool for at least 3 hours, but do not leave it for more than 3 days.
5. Garnish each serving with a generous spoonful of flavored herbal yogurt, top with a sprig of herbs, a handful of chopped green onions and cucumber crescents.
Tips and Notes:
Tip: Follow all 4 steps, cover and store the soup for 3 days.
Nutritional value:
Per serving: 106 calories; 3 gr. fat; 9 mg cholesterol; 14 gr. carbohydrates; 0 gr. Sahara; 6 gr. squirrel; 1 gr. fiber; 491 mg sodium; 506 mg of potassium.
Vitamin C (20% DV)