Kold yoghurtsuppe med ørredrogn - Cold Yoghurt Soup with Trout Spawn

Number of Servings: 
2
Preparation time: 
45mins
Energy: 
243 kcal
Protein: 
17 g
Calcium: 
386 mg
Vitamin D: 
0.53 IU
% Ca recommended daily intake: 
38.55%

This recipe is a good choice for special occasions.

Serves 2 as the main meal, 4 as a starter.

Ingredients
    3 dl
500 ml
200 g
100 g
100 g
  15 g
1 tbsp
3/4 tbsp
 
cold vegetable bouillon
yoghurt, 1,5% fat
cucumber
radishes
yellow sweet (bell) pepper
fine chopped onion
chives
salt
pepper
   
Topping Accompanyment
  50 g trout spawn whole wheat bread or buns

 

Preparation
1 Cut the cucumber into sticks, and then again into thin slices. Take half the radishes and cut them into thin slices. Cut the sweet pepper into squares.
2 Remove the fat from the cold bouillon and whip it with the yoghurt. Add the vegetables to the soup together with the onions, chives, salt and pepper.
3 Place the soup in the refrigerator for 1/2 - 1 hour. Season the soup with salt and pepper before serving.
4 Serve in deep dishes and put a teaspoon of trout spawn on each. Serve with good whole wheat bread or buns.
Main Ingredients: 
Key Nutrients: