Kefir Okroshka with Radish and Dill
A chilled summer soup of kefir, potatoes, eggs, cucumber, radish, herbs, and a touch of mustard.
About This Dish
Okroshka depends on crisp, evenly diced vegetables and a tangy liquid base that is light enough to sip but substantial enough to carry the garnish.
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Stages
- Boiling20 min
- Chopping25 min
- Chilling1 hr
Step-by-Step Instructions
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1
Boil the potatoes in their skins until tender and cook the eggs for 10 minutes. Cool both completely.
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2
Peel the potatoes and eggs, then dice them with the cucumber, radishes, and cooked chicken into 7–8 mm pieces.
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3
Chop the dill and scallions. Rub them with a pinch of salt in a large bowl to release their aroma.
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4
Whisk the kefir with the sparkling water and mustard, then fold in the chopped ingredients.
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5
Season with salt and lemon juice and refrigerate for 1 hour. Stir and adjust the consistency before serving.
