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.
- 1/4 cup finely chopped scallions
- 1/4 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
- 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.