Okroshka with broth and kefir
8 servings
30 minutes
Okroshka on broth and kefir is a refreshing summer soup that combines the richness of meat broth with the lightness of sour milk kefir. This dish has ancient roots, appearing in Russian cuisine as a way to use simple seasonal ingredients. Its uniqueness lies in the harmony of flavors: the tenderness of boiled meat, the spiciness of mustard and horseradish, and the freshness of cucumbers and greens. Okroshka is served chilled, making it ideal for hot summer days. The addition of lemon juice gives a slight tanginess while sour cream adds creaminess. This dish is nutritious yet light, perfect for a light lunch or dinner. Traditionally, okroshka is eaten with a spoon, enjoying each sip that offers both coolness and richness.
1
First, we boil the broth and cook the fillet.
- Meat broth: 0.5 l
- Chicken fillet: 1 piece
2
We boil potatoes and eggs.
- Potato: 3 pieces
- Chicken egg: 4 pieces
3
We take a large container for our soup. We finely chop cucumbers, fillet, sausage (I prefer children's), potatoes, and eggs into it.
- Cucumbers: 3 pieces
- Chicken fillet: 1 piece
- Doctor's sausage: 200 g
- Potato: 3 pieces
- Chicken egg: 4 pieces
4
Pour everything with kefir and broth. Season with mustard, horseradish, sour cream (optional), lemon juice, and salt.
- Kefir 1%: 1 l
- Meat broth: 0.5 l
- Mustard: 1 tablespoon
- Horseradish: to taste
- Sour cream: 1.5 tablespoon
- Lemon juice: to taste
- Parsley: to taste
5
Serve chilled with chopped greens.
- Green onions: to taste