Ingredients

Title Value
1. Cucumbers 150 Column
2. Dill 30 Column
3. Garlic 2 clove
4. Kefir 900 Ml
5. Salt 1/2 Tsp
6. Walnuts 30 Column
7. Vegetable oil 40 Ml

Cooking

1. Stage

Peel and cut the cucumbers into very small cubes.

2. Stage

Grind dill without stalks and chop garlic finely.

3. Stage

Pour the yogurt into a pan or bowl, if it is very thick, then dilute it with water to the consistency of kefir. Stir, add cucumbers, garlic and dill, salt.

4. Stage

Crush the walnuts in a mortar or chop in a blender.

5. Stage

Add the chopped nuts and vegetable oil to the soup, mix and let it brew in the refrigerator for about an hour. Chill and serve.