Okroshka with kefir
Russian summer soup with a kefir base and fresh cut vegetables
Servings: 4
Ingredients
- 2 large potatoes
- 2 large eggs
- ½ pound cooked ham
- 5 radishes
- 1 English cucumber
- 2 green onions
- ½ tsp salt
- dill chopped
- 1 quart plain kefir chilled
- 1 cup cold water if needed
Instructions
- Peel the potatoes, cut into pieces and boil for 10-15 minutes until cooked but not mushy. Meanwhile boil the eggs. Submerged these items in cold water after cooking.
- Cut the ham, radishes and cucumbers in ¼-inch dice.
- Slice the green onion and the cooled boiled eggs.
- Dice the cooled potatoes to ¼-inch cubes.
- Place the diced ingredients into a tureen or divided equally into individual serving bowls.
- Pour the chilled kefir onto vegetables, add salt and stir. Dilute with up to a cup of cold water if it seems more like a salad than a soup. Chill this for an hour before serving.
- Garnish with sprinkled dill.
Notes
You could add a dollop of sour cream to this soup if you want. Omit ham and eggs for vegetarian version.
If you cannot find kefir, you could thin some plain yogurt of any kind with cold water so that it is the consistency of a cream soup.