Potato kefir soup

Name: Potato kefir soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Shallots; 1 Garlic clove; 400 g Potatoes; 3 TABLESPOONS Rapeseed oil; 600 ml Vegetable broth (instant); 1 red and yellow pepper; 1 collar Spring onions; 1 pickled cucumber; 200 g Veal from the leg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml Kefir; 4 Egg yolk (size M)

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Shallots
1 Garlic clove
400 g Potatoes
3 TABLESPOONS Rapeseed oil
600 ml Vegetable broth (instant)
1 red and yellow pepper
1 collar Spring onions
1 pickled cucumber
200 g Veal from the leg
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml Kefir
4 Egg yolk (size M)

Directions

1
Peel the shallots and garlic. Cut shallots into strips, halve garlic. Peel and wash potatoes and cut into large pieces. Fry shallots and garlic in 1 tablespoon of hot oil until translucent. Add potatoes and deglaze with broth. Bring to the boil and cook for about 20 minutes.
2
Clean the peppers. Wash and cut into fine strips. Clean and wash spring onions and cut into fine rings. Peel and core the cucumber and cut it into strips. Cut meat into small cubes. Heat 2 tablespoons of oil in a pan and fry the meat briefly in it until golden brown. Season with salt and pepper, remove and keep warm. Fry the vegetables in the frying oil for 4-5 minutes. Season with salt and pepper. Mash the potatoes and shallots in the stock. Add kefir and egg yolk.
3
Heat 2 tablespoons of oil in a pan and fry the meat briefly in it until golden brown. Season with salt and pepper, remove and keep warm. Fry the vegetables in the frying oil for 4-5 minutes. Season with salt and pepper. Mash the potatoes and shallots in the stock. Add kefir and egg yolk. Heat up, but do not let it boil! Arrange soup on plates and add vegetables and meat