Okroshka on kefir and kvass
4 servings
60 minutes
Okroshka with kefir and kvass is a refreshing and light dish of Russian cuisine, perfect for a hot summer day. Its history dates back centuries when peasants sought ways to quench their thirst and satisfy their hunger simultaneously. Traditionally, okroshka was made with kvass, but with the advent of kefir, a variation with a softer and creamier taste emerged. In this version, the tenderness of kefir harmoniously combines with the spicy sourness of kvass, creating a unique flavor palette. Chopped vegetables, eggs, and doctor sausage add nutrition and textural variety to the dish. Topped with fresh herbs, okroshka becomes a true source of freshness and vitamins. Served cold, it makes an excellent choice for a refreshing lunch or dinner in summer.
1
Chop the boiled eggs with a knife.
- Chicken egg: 4 pieces
2
Cut the Doctor sausage into small cubes.
- Doktorskaya sausage (bologna-style): 300 g
3
Cut fresh cucumbers into cubes.
- Cucumbers: 2 pieces
4
Mash the boiled potatoes.
- Boiled potatoes: 3 pieces
5
Cut the radish into cubes, like all vegetables.
- Radish: 6 pieces
6
Rinse a small bunch of dill under running water, dry with a paper towel, and chop finely.
- Dill: 1 bunch
7
Chop the green onion leaves.
- Spring onion: 1 bunch
8
Combine all ingredients in a pot or any deep container and mix well. Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
9
Place the required portion in a deep plate.
10
Pour with cold kefir mixed with kvass. Adjust the proportion to your taste preference. Enjoy your meal!
- Kefir: 500 ml
- Bread kvass: 500 ml
