Russian Cold Kefir Soup with Meat and Vegetables – Okroshka na Kefire

Authentic Russian okroshka is made with kvass. Fermented milk base cold soups is most common in the Caucasian countries. Once someone used kefir (drinkable yogurt) for okroshka and it’s worked.
Yes, okroshka looks like chopped salad, it’s full of vegetables and very good for hot summer days.

Russian Cold Kefir Soup with Meat and Vegetables – Okroshka na Kefire

Yield: 4 servings

about 1 cup of chopped fresh herbs: dill, parsley and scallion
1/2 tsp. salt
2 Persian cucumbers (or half English cucumber), chopped
4-5 radishes, chopped
2 hard boiled eggs
4 oz. diced boiled beef
1 tsp. Russian or Dijon mustard
1 cups cold buttermilk or kefir
2-3 cups sparkling water

Combine chopped herbs (dill, parsley and scallion) and salt in a bowl, press out moisture with your hands or pestle. This will add herb juice to the soup and prevent herbs from floating.

Cut egg in halves. Set aside egg yolks and finely chop egg whites. Combine cucumbers, radishes, egg whites and herbs. Combine egg yolks, mustard and kefir or buttermilk.

Just before serving, add sparkling water, season with salt and pepper for taste.

1 serving is about 125 calories

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One Response to “Russian Cold Kefir Soup with Meat and Vegetables – Okroshka na Kefire”

  1. […] I made with leftover beef – stuffed crepes or piroshki, okroshka, spaghetti lasagna casserole or cottage pie, and, for sure, navy-style pasta. I found another great […]

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