Soured milk cold dish with cucumber and egg

Name: Soured milk cold dish with cucumber and egg
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 egg (size M); 1 small yellow and red peppers; 1/2 Cucumber; 1 collar Dill; 1 kg Soured milk; 1 TABLESPOON Olive oil; 1 TEASPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 Garlic clove

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 egg (size M)
1 small yellow and red peppers
1/2 Cucumber
1 collar Dill
1 kg Soured milk
1 TABLESPOON Olive oil
1 TEASPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 Garlic clove

Directions

1
Boil the egg in boiling water for about 10 minutes until hard, drain and quench. Quarter the peppers, clean, wash and cut into small cubes. Wash, clean and finely dice the cucumber. Wash dill, shake dry and chop finely.
2
Mix soured milk, oil and lemon juice. Season with salt, pepper and 1 pinch of sugar. Peel garlic and press it through a garlic press to soured milk. Fold in dill, except for 1 tablespoon for sprinkling.
3
Arrange soured milk in cups, sprinkle with 1 tablespoon of diced vegetables each. Peel the egg and cut into slices. Garnish the cold dish with 1 ice crevice each and sprinkle with dill. Add the rest of the vegetables and egg.