Okroshka with kefir, vegetable
4 servings
30 minutes
Okroshka with kefir is one of the most refreshing dishes of Russian cuisine, perfect for summer days. Its roots go back to ancient times when peasants created light cold soups from available ingredients. The vegetable version, rich in fresh cucumbers and radishes, offers crunchiness and a slight spiciness. The tenderness of boiled potatoes and eggs is complemented by fragrant herbs, while kefir adds a soft tanginess to the dish, making it incredibly refreshing. Mayonnaise adds a light creamy texture that balances the flavors. Okroshka is traditionally served chilled, sometimes with ice, making it an ideal relief from summer heat. It is not just food but a true culinary tradition embodying simplicity and harmony of taste.
1
Wash everything. Boil the potatoes and eggs.
- Potato: 2 pieces
- Chicken egg: 3 pieces
2
Chop 2 cucumbers finely and grate the remaining 3.
- Cucumbers: 5 piece
- Cucumbers: 5 piece
3
Cut 2 radishes and grate the remaining 3.
- Radish: 5 piece
- Radish: 5 piece
4
Chop the potatoes finely.
- Potato: 2 pieces
5
Chop the eggs finely.
- Chicken egg: 3 pieces
6
Crush the greens a little with a mortar and chop.
- Green: 40 g
7
Put everything in the container; season with pepper and salt.
- Kefir: 1 l
- Mayonnaise: 20 g
8
Add kefir and mayonnaise; mix and let it sit for an hour.
- Kefir: 1 l
- Mayonnaise: 20 g