ReceptnaptárOkroshka (cold kefir soup)
Okroshka is a cold, tangy Russian summer soup: fresh vegetables, boiled egg and ham floating in kefir. No cooking needed, just chopping and mixing. Refreshing on hot days, and a light yet filling lunch.
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Method
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- Cut the boiled potato, egg, ham, radish and cucumber into small, even cubes.
- Finely chop the dill and spring onion, and press them with salt to draw out their juice.
- Mix all the ingredients together in a large bowl.
- Whisk the kefir together with the water and mustard, and pour it over.
- Chill for at least 30 minutes, then serve cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Mix all the ingredients together cold, as that's when the dish is truly fresh.
- Press the dill and spring onion with salt, as that draws out a stronger flavour.
- Chill for at least half an hour before serving.
- If the kefir is too sour, dilute it with more sparkling water or milk.
Frequently asked questions
What is kvass?
The original okroshka is kvass-based, made from a non-alcoholic drink fermented from bread. Here we give the kefir version, as it's easier to get hold of.
How long does it keep?
It's best fresh, but keeps in the fridge for a day. The next day the vegetables release more juice, so it may be thinner.
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