nutritional information

Per 1/2-cup serving:

  • 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

Kefir Okroshka (Russian Cold Vegetable Soup)

Kefir Okroshka (Russian Cold Vegetable Soup)

Serves 8

This is a heartier cold soup than most, thanks to the steamed potatoes and carrots. Serve with dark rye or pumpernickel bread.
  • 3 cups plain kefir
  • 4 green onions, finely chopped (½ cup)
  • 3 Tbs. coarsely chopped fresh dill
  • ½ lb. red or boiling potatoes, peeled and cut into ¼-inch dice
  • 6 oz. carrots (2 medium), peeled and cut into ¼-inch dice
  • 1 Persian cucumber or ½ English cucumber, peeled, seeded, and cut into ¼-inch dice
  • 1 cup radishes, halved and thinly sliced (½ cup)
  • 1 cup arugula or radish leaves, coarsely chopped

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.

July/August 2012 p.30

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