kefir okroshka (russian cold vegetable soup)
It sounds way less delicious than it is, I suppose, but kefir okroshka is a delight.
Kefir is so good for you, so why not make a soup from it? I love cold soups, especially Hungarian sour cherry soup. But this soup eats like a meal. It’s very simple, and the end result is so smooth and creamy, full of gentle flavours and nutrition. Serve with some warm pumpernickel and you’re set!
Kefir Okroshka (adapted from Vegetarian Times)
- 3 cups plain kefir
- 4-5 green onions, chopped
- 1/4 cup fresh dill, chopped
- 2 carrots, diced
- 1/2 cucumber, chopped into small chunks
- 1 cup arugula
- 1-2 cups baby potatoes, chopped into small chunks
- Optional: 1 cup radishes, thinly sliced.
First, stir together kefir, green onions and dill and season with salt and pepper. Cover and marinate for at least an hour, but overnight is best!
The next day, steam carrots and potatoes for 8 minutes, or until tender. Add the cucumbers, arugula and radishes to the potatoes and carrots. Pour the kefir mixture overtop and gently combine, seasoning with more sea salt and pepper if needed.
Store in an airtight container for up to three days.