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Okroshka: Cold Kefir Soup from Russia

Okroshka is often made with rye kvass, a grain-based fermented beverage popular in Russia. This version, however, uses milk kefir. It's less common, but still traditional.

Serve this cold soup on a hot day for a light and cooling meal that is full of nourishment.


  • ¼ cup finely chopped scallions
  • ¼ cup finely chopped dill
  • 1 small bunch radishes, cut in half and thinly sliced
  • 1 small cucumber, peeled and cut into small dice
  • 4 hard-boiled large eggs, cut into small dice
  • 2 midsize boiled waxy potatoes (red or golden), cut into small dice
  • 3 cups plain milk kefir
  • 1-2 cups water
  • Salt and pepper to taste



  1. Combine chopped scallions, dill, radishes, cucumber, eggs, and potatoes in a medium bowl. In a separate bowl combine kefir and water until desired consistency, remembering that the end result is a soup, not a salad.
  2. Add water to milk kefir until desired consistency is reached.
  3. Pour kefir-water mixture over vegetables and season to taste with salt and pepper.


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Ceramic bowl of creamy potato soup with fresh herb garnish and whole potatoes in background

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