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Kefir-okroshka
Kefir-okroshka
Kefir-okroshka is a refreshing cold soup that comes from traditional Russian and Eastern European cuisine. It’s a variation of okroshka, which is usually made on kvas (a lightly fermented bread drink), but in this version, the soup base is kefir—a tangy, fermented milk drink similar to drinkable yogurt.
Ingredients
Base:
- 4 cups Kefir well chilled
- ½-1 cup cold water or sparkling water optional, to thin to taste
- Salt to taste
- 1 tablespoon Lemon juice or a little mustard – optional, for brightness
Vegetables:
- 2 medium potatoes boiled peeled and diced
- 2 small fresh cucumbers or 1 large, diced
- 6-8 radishes thinly sliced or diced
- 3-4 stalks green onions finely chopped
- 3-4 tablespoons fresh dill and parsley, chopped
Protein:
- 3-4 hard-boiled eggs chopped
- 7 oz cooked sausage (ham, chicken, or beef), diced or cooked meat
Instructions
Prepare the ingredients.
- Boil the potatoes (about 15–20 minutes until tender), then cool and dice them. Boil the eggs (10 minutes), cool, and chop. Dice the cucumbers, radishes, and meat. Finely chop herbs and green onions.
Mix the solids.
- In a large bowl, combine potatoes, eggs, meat, cucumbers, radishes, and greens. Season lightly with salt.
Add the base.
- Pour in the chilled kefir. Stir gently to combine. If the mixture seems too thick, add a little cold water or sparkling water until it reaches a pleasant soup-like consistency.
Adjust seasoning.
- Taste and add more salt, and if you like, a teaspoon of mustard or a splash of lemon juice for extra tang.
Chill and serve.
- Place in the refrigerator for at least 30 minutes before serving so flavors meld and the soup becomes very cold. Serve garnished with extra herbs on top.
- For a vegetarian version, skip the meat and double the veggies or add cooked chickpeas.
- Some people like to add a spoonful of sour cream for extra creaminess.
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
Leftovers keep well in the fridge for about 1–2 days — it actually tastes even better once chilled thoroughly.
Nutrition
Calories: 455kcal (23%)Carbohydrates: 34g (11%)Protein: 23g (46%)Fat: 25g (38%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 206mg (69%)Sodium: 502mg (22%)Potassium: 771mg (22%)Fiber: 3g (13%)Sugar: 15g (17%)Vitamin A: 897IU (18%)Vitamin C: 28mg (34%)Calcium: 358mg (36%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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