Curd milk cold bowl with cucumber and egg

For 4 people
  • 1 egg (size M)
  • 1 yellow and red small peppers
  • 1/2 cucumber
  • 1 Bund Dill
  • 1 kg Curd milk
  • 1 EL Olive oil
  • 1 TL lemon juice
  • salt
  • pepper
  • Sugar
  • 1 Garlic clove
20 minutes
light
1 .
Boil the egg hard in boiling water for about 10 minutes, drain and rinse. Quarter the peppers, clean, wash and cut into small cubes. Wash, clean and finely dice the cucumber. Wash the dill, shake dry and cut finely.
2.
Mix the soured milk, oil and lemon juice. Season with salt, pepper and a pinch of sugar. Peel the garlic and press it through a garlic press into the thick milk. Fold in the dill, except for 1 tablespoon for sprinkling.
3.
Arrange the soured milk in cups, sprinkle with 1 tablespoon of diced vegetables on each. Peel the egg and cut into wedges. Garnish the cold bowl with 1 ice wedge each and sprinkle with dill. Add the rest of the vegetables and egg.
1 person approx.:
  • 240 kcal
  • 1000 kJ
  • 12 g protein
  • 13 g fat
  • 15 g carbohydrates

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