Spicy yoghurt butter milk soup
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 1 red chilli pepper
- 2 large yellow peppers
- 2 small red onions
- 10 paprika-filled olives
- 500 g Whole milk yoghurt
- 1/2 l Buttermilk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp Sweet peppers
- 1 Beet Cress
- 4 discs light wholegrain bread
- 20 g Butter or margarine
Directions
- 1
Cut the chilli pepper lengthwise, remove the seeds, wash and cut into fine strips. Clean, wash and cut the peppers into small cubes. Peel onions and also dice them.
- 2
Cut the olives into slices. Mix yoghurt and buttermilk. Stir in all prepared ingredients. Season to taste with salt, pepper, sugar and paprika. Cover and let it soak through a little. Wash the cress, dab dry, cut from the bed and sprinkle over the soup.
- 3
Spread slices of bread with butter or margarine and add.
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