Recipe for a delicious pink soup
In The Low-Carb Bible, culinary journalist and cookbook author Janneke Vreugdenhil gives you step-by-step instructions for making dishes with few and slow-release carbohydrates. With easy how-tos and techniques for every recipe, low-carb cooking becomes easy and incredibly delicious too! Such as this pink soup with cucumber and dill.
Janneke: “This beautiful pink cold soup originally comes from Lithuania. Traditionally, it is served with fried potatoes, which of course don’t fit very well into a low-carb eating pattern. But without those potatoes, it is already an incredibly good soup. For extra filling, let a few slices of radish float in it.”
How to make the pink soup with cucumber and dill
- Put the beet pieces together with the kefir or buttermilk in the blender and purée until smooth. Or put them in a measuring jug and purée with a stick blender.
- Taste the soup and season with salt and pepper. You may need to add a few more drops of vinegar, depending on the acidity of the kefir or buttermilk.
- Stir the cucumber cubes into the soup. Place it in the refrigerator for a few hours to become ice-cold.
- Divide the soup among 4 deep plates. Place a few slices of egg, a few slices of radish and a spoonful of crème fraîche in each. Sprinkle with chives and dill.
Title: The Low-Carb Bible
Author: Janneke Vreugdenhil
Price: €33,99
Publisher: Carrera Culinair
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