Boiled potatoes with kefir and dill

A summer supper everyone in Lithuania knows. We've added an egg to make it more filling.

⏱ 25 min · serves 1 · Lithuanian home cooking · Not spicy at all

521kcal
23 gprotein
78 gcarbs
13 gfat
6 gfibre

Per serving, out of 1. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: Milk and Eggs

Ingredients (serves 1)

  • Potatoes, boiled300 g
  • Kefir 2.5%300 ml
  • Egg55 g
  • Cucumber150 g

Also: Dill, salt

Method

  1. Get ready: wash the potatoes (300 g), put them in a pot with their skins on and cover with cold water. Keep the kefir (300 ml) in the fridge until serving.
  2. Bring the potatoes to the boil over high heat, season lightly with salt and cook over medium heat for 20 min until a knife slides in easily.
  3. While the potatoes cook, cover the egg with water in a small pan and boil over medium heat for 10 min from when the water boils, until the yolk is firm. Cool in cold water and peel.
  4. Slice the cucumber (150 g) into rounds and finely chop the dill.
  5. Drain the potatoes, put them on a plate and sprinkle with dill. Add the egg halves and cucumber on the side, and pour the cold kefir into a glass.

Tips

  • Boil new potatoes in their skins and sprinkle generously with dill – just like in the countryside.
  • The colder the kefir, the more refreshing it is.
  • Want it hotter? For the kefir – a pinch of black pepper and some grated garlic.

How much should you actually eat?

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Find this recipe in

LunchDinnerLithuanian classicsCheap recipesVegetarianGluten-free

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.