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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.


Ready for More Recipes Containing Milk Kefir?


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

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