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.
1 small bunch radishes, cut in half and thinly sliced bunch radishes, cut in half and thinly sliced bunch radishes, cut in half and thinly sliced
1 small cucumber, peeled and cut into small dice cucumber, peeled and cut into small dice cucumber, peeled and cut into small dice
4 hard-boiled large eggs, cut into small dice hard-boiled large eggs, cut into small dice hard-boiled large eggs, cut into small dice
2 midsize boiled waxy potatoes (red or golden), cut into small dice boiled waxy potatoes (red or golden), cut into small dice boiled waxy potatoes (red or golden), cut into small dice
Salt and pepper to taste Salt and pepper to taste Salt and pepper to taste
Instructions:
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.
Add water to milk kefir until desired consistency is reached.
Pour kefir-water mixture over vegetables and season to taste with salt and pepper.
