Okroshka on kefir with chicken
2 servings
15 minutes
Okroshka with kefir and chicken is a refreshing dish of Russian cuisine, perfect for a hot summer day. The origins of okroshka date back centuries when peasants made light yet nutritious cold soups based on kvass. Over time, variations emerged, including a milder version with kefir. The delicate combination of chicken, crunchy cucumbers, and radishes gives the dish a fresh, slightly spicy flavor, while herbs and rice vinegar add a light tanginess. Sparkling water makes the consistency light and airy, turning okroshka into a refined gastronomic delight. Served chilled and garnished with a sprig of dill, it refreshes and invigorates while remaining a versatile addition to the summer table.
1
Boil the eggs hard in boiling water for 10 minutes, cool in running water; dice the chicken breast and boil it in boiling water with bay leaf, salt, and pepper for 3 minutes, remove from heat.
- Chicken egg: 2 pieces
- Chicken breast: 90 g
- Bay leaf: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Chop the egg, radish, and cucumber into small cubes.
- Chicken egg: 2 pieces
- Cucumbers: 100 g
- Radish: 60 g
3
Set aside 2 dill tops for garnish; finely chop the onion, cilantro, parsley, and remaining dill.
- Dill: 10 g
- Green onions: 10 g
- Coriander: 10 g
- Parsley: 10 g
4
Mix 300 ml of kefir, sparkling water, and vinegar.
- Kefir: 300 ml
- Carbonated water: 250 ml
- Rice vinegar: 20 ml
5
Mix the chopped ingredients, arrange them on plates, and pour with kefir and soda.
- Kefir: 300 ml
- Carbonated water: 250 ml
6
Salt, pepper, and mix again.
- Salt: to taste
- Ground black pepper: to taste
7
Garnish the okroshka with dill leaves and serve chilled.
- Dill: 10 g