Kefir cucumber soup, or okroshka is the best if prepared with fresh herbs.
Sourish Russian okroshka is full of vegetables that we rarely think of as soup ingredients. Cucumbers, radishes and kefir work well together, and these main ingredients are accompanied by mustard, dill and mint to taste. Of the ingredients, only the potatoes and eggs need to be cooked, the rest are all added to the soup raw.
Russian kefir cucumber soup (okroshka) recipe
Ingredients for 4 servings
- 6 radishes
- 4 eggs
- 2 potatoes
- 2 spring onions
- 1.5 teaspoons Dijon mustard
- 1 English cucumber
- 1 liter of kefir
- 1 bunch of dill
- 1 sprig of mint
- 1 tablespoon chives
- The juice of ½ lemon
- Salt
- Pepper
- Carbonated mineral water as needed
Preparation
Peel the potatoes, dice them and cook them. Boil the eggs for ten minutes. Place them in cold water, then peel and cut them in half. Set the yolks aside, and dice the whites.
Slice the radishes, the cucumber, the spring onions and the herbs and transfer them into a bowl. Add the egg whites and potatoes, sprinkle with salt and pepper and stir. Blend the kefir, mustard, egg yolk and lemon juice together.
If the mixture is too thick, carefully add carbonated mineral water. Chill in the fridge for half an hour. When serving, add the vegetables to the plates and pour over the kefir mixture.