Skip to main content

Kefir Okroshka (Russian Cold Vegetable Soup)

This is a heartier cold soup than most, thanks to the steamed potatoes and carrots. Serve with dark rye or pumpernickel bread.

Ingredients: 

Ingredients: 

Ingredient Line: 
3 cups plain kefir
Ingredient Line: 
4 green onions, finely chopped (½ cup)
Ingredient Line: 
3 Tbs. coarsely chopped fresh dill
Ingredient Line: 
½ lb. red or boiling potatoes, peeled and cut into ¼-inch dice
Ingredient Line: 
6 oz. carrots (2 medium), peeled and cut into ¼-inch dice
Ingredient Line: 
1 Persian cucumber or ½ English cucumber, peeled, seeded, and cut into ¼-inch dice
Ingredient Line: 
1 cup radishes, halved and thinly sliced (½ cup)
Ingredient Line: 
1 cup arugula or radish leaves, coarsely chopped

Instructions: 

1. Stir together kefir, green onions, and dill in pitcher or medium bowl. Season with salt and pepper, if desired. Chill at least 1 hour (or overnight).

2. Steam potatoes and carrots in steamer basket over boiling water 7 to 8 minutes, or until tender, but still firm. Transfer to bowl to cool.

3. Add cucumber, radishes, and arugula to potato mixture. Pour kefir mixture over vegetables, and stir to combine.

Nutrition Information: 

Calories: 
89
Protein: 
4 g
Total Fat: 
3 g
Saturated Fat: 
2 g
Carbohydrates: 
12 g
Cholesterol: 
14 mg
Sodium: 
58 mg
Fiber: 
1 g
Sugar: 
6 g
Yield: 
Serves 8

Comments on this Recipe

try this.

Leave a comment