Cold vegetable soup with kefir
2 servings
20 minutes
Cold vegetable soup with kefir is a light and refreshing dish from Russian cuisine, perfect for hot summer days. Its roots trace back to traditional okroshka recipes, but this version is simple and minimalist. The delicate fermented milk base of kefir pairs wonderfully with crunchy vegetables—fresh cucumbers and sweet peppers—creating a harmony of flavors. The slight tang of kefir highlights the natural freshness of the ingredients, while salt and sugar add balance. This soup not only cools but also nourishes the body with beneficial substances, supporting digestion and providing a sense of lightness. It can be served chilled, garnished with herbs or spices to taste. Easy to prepare yet surprisingly delicious, this soup makes an excellent choice for a quick summer lunch.
1
Finely chop fresh cucumber and bell pepper.
- Cucumbers: 1 piece
- Bell pepper: 1 piece
2
Add kefir to the chopped vegetables in such a quantity that it becomes soup-like in consistency.
- Kefir: 200 ml
3
Salt and add sugar to taste.
- Salt: to taste
- Sugar: to taste
