Okroshka is often made with rye kvass, a grain-based fermented beverage popular in Russia. This version, however, uses milk kefir which is less common, but still traditional.
Okroshka is like a cold vegetable soup very similar to the American potato salad. With potatoes, scallions, radish, and a creamy dressing it might even pass as “potato salad soup”!
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 kefir
- 1 to 2 cups water, to dilute kefir to preferred consistency
- Salt and pepper to taste
- 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.
- Pour kefir-water mixture over vegetables and season to taste with salt and pepper.
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