Okroshka on Kefir

🧂 Ingredients

• 1 L Kefir(Full-fat or low-fat, as preferred. Ensure it's well-chilled.)
• 300 g Potatoes(About 3-4 medium potatoes. Waxy varieties like Yukon Gold hold their shape best.)
• 2 medium Cucumbers(About 200-250g total. Fresh, crisp cucumbers are ideal.)
• 4 large Hard-boiled eggs(Cooked until firm, then cooled.)
• 200 g Cooked ham or bologna-style sausage(Choose a mild-flavored ham or sausage. Can substitute with cooked chicken or turkey.)
• 1/2 cup Fresh dill(Finely chopped. Essential for authentic flavor.)
• 1/4 cup Fresh parsley(Finely chopped. Adds another layer of freshness.)
• 3 stalks Green onions (scallions)(White and light green parts, finely chopped.)
• to taste Salt
• to taste Black pepper(Freshly ground is best.)
• 1-2 tsp Optional: Mustard(Dijon or a mild Russian mustard for an extra kick.)
• 1-2 tbsp Optional: Lemon juice or vinegar(To adjust tanginess, if needed.)

👨‍🍳 Instructions

1. 1

   Boil and cool potatoes and eggs: Place the potatoes (unpeeled) in a pot, cover with cold water, and bring to a boil. Cook for 20-25 minutes, or until tender when pierced with a fork. Simultaneously, place eggs in a separate small pot, cover with cold water, and bring to a boil. Cook for 10 minutes, then drain and rinse with cold water. Once cooled, peel the potatoes and eggs.

   ⏱️ Approximately 20 minutes cooking, plus cooling time
2. 2

   Dice all solid ingredients: Dice the cooled potatoes, peeled cucumbers, hard-boiled eggs, and ham/sausage into small, uniform cubes (about 0.5 cm or 1/4 inch). Finely chop the fresh dill, parsley, and green onions.

   ⏱️ Approximately 20 minutes
3. 3

   Combine chopped ingredients: In a large bowl or pot, combine the diced potatoes, cucumbers, eggs, ham/sausage, chopped dill, parsley, and green onions. Mix gently.

   ⏱️ Approximately 5 minutes
4. 4

   Prepare the kefir base: Pour the chilled kefir into the bowl with the diced ingredients. Stir well to combine everything. Season generously with salt and freshly ground black pepper to taste. If using, stir in the optional mustard and/or lemon juice/vinegar for added flavor and tang.

   ⏱️ Approximately 5 minutes
5. 5

   Chill thoroughly: Cover the bowl and refrigerate for at least 1 hour, or preferably 2-3 hours, to allow the flavors to meld and the soup to become very cold. This chilling step is crucial for Okroshka.

   ⏱️ At least 1 hour chilling
6. 6

   Serve cold: Ladle the chilled Okroshka into individual bowls. Taste and adjust seasoning if necessary before serving. Serve immediately.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The tanginess of the kefir is key to this soup's refreshing quality.
• ✓Okroshka is best enjoyed ice-cold, making it an ideal summer meal.
• ✓For a richer flavor, use full-fat kefir.
• ✓Ensure all vegetables are fresh and crisp for the best texture and taste.

🔄 Variations

• On Kvass: A traditional variation where chilled, unsweetened kvass (a fermented rye bread drink) is used as the base instead of kefir. This results in a slightly sweeter and bread-like flavor profile.
• Vegetarian: Omit the ham or sausage. You can add more vegetables like radishes, bell peppers, or even some cooked peas for added texture and flavor.
• Spicy Kick: Add a pinch of red pepper flakes or a small amount of finely minced jalapeño to the vegetable mix for a touch of heat.

🥗 Nutrition

Per serving