South African Yogurt and Cucumber Soup
1 liter yogurt or yogurt,
3 tablespoons of sour cream,
2 cucumbers
3 tbsp. tablespoons of dry white wine,
1 teaspoon olive oil
parsley, dill, pepper.
Peel the cucumbers, cut lengthwise into halves and remove the seeds. Cut the cucumbers into strips or grate on a coarse grater. Transfer to a glass dish and sprinkle with one or two tablespoons of salt. Leave for an hour to separate the water. Drain and squeeze the cucumbers. Pour the cucumbers with yogurt, yogurt, add sour cream and stir. Add wine and olive oil. Stir and refrigerate to cool. When serving, sprinkle with finely chopped parsley and dill.
1 liter yogurt or yogurt,
3 tablespoons of sour cream,
2 cucumbers
3 tbsp. tablespoons of dry white wine,
1 teaspoon olive oil
parsley, dill, pepper.
Peel the cucumbers, cut lengthwise into halves and remove the seeds. Cut the cucumbers into strips or grate on a coarse grater. Transfer to a glass dish and sprinkle with one or two tablespoons of salt. Leave for an hour to separate the water. Drain and squeeze the cucumbers. Pour the cucumbers with yogurt, yogurt, add sour cream and stir. Add wine and olive oil. Stir and refrigerate to cool. When serving, sprinkle with finely chopped parsley and dill.
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