Soups
Okroshka with kefir
On a hot day, okroshka is exactly what you want: cold and refreshing, yet filling. Many people prefer the kefir version to the one made with kvass because it is tangy rather than sweet. The base is always the same: boiled potatoes, eggs, fresh cucumber, radish, lots of spring onion and dill, plus some meat. We use mild cooked sausage, but ham, boiled beef or chicken all work. The key is to chill everything well and pour over ice-cold kefir.
Method
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Boil the potatoes in their skins for 20 to 25 minutes until tender and hard-boil the eggs for 10 minutes. Cool in cold water and peel.
Cut the potatoes, eggs, cucumbers, radishes and sausage into small dice, about 0.5 to 1 cm.
Finely chop the spring onions, sprinkle with salt and crush lightly with a spoon until juicy. Chop the dill.
Combine all the diced ingredients and herbs in a large bowl and mix. Chill for at least 30 minutes.
Just before serving, whisk the kefir with the ice-cold water, mustard and salt.
Spoon the chopped mixture into bowls and pour over the kefir. Top with a little sour cream if you like.
Tips for success
- Do not mix the whole batch with kefir in advance: the cucumbers and radishes release water and the soup turns thin. Keep the chopped mix and liquid separate.
- Dice everything the same small size so each spoonful has a bit of everything.
- Sparkling mineral water instead of still gives a lighter, fresher result.
- For a kick, add a little grated horseradish or more mustard.
Serving and storage
Serve well chilled, even with an ice cube in the bowl, sprinkled with dill. Rye bread is the usual partner.
Keep the chopped mixture covered in the fridge for up to 2 days and the kefir separately. Once combined, eat it the same day.
Variations
- Use boiled beef or chicken instead of sausage for a cleaner taste.
- Kvass version: replace the kefir and water with 1.5 litres of unsweetened kvass and add sour cream to each bowl.
- Use ayran or tan for a saltier, extra-refreshing okroshka.
Calories and macros
Per serving (about 471 g):
Per 100 g: 74 kcal, P 3.6, F 4.6, C 4.3. An estimate based on average ingredient values. Your daily calories ›
