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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
This is a heartier cold soup than most, thanks to the steamed potatoes and carrots. Serve with dark rye or pumpernickel bread.
Ingredients
- 3 cups plain kefir
- 4 green onions, finely chopped (1/2 cup)
- 3 Tbs. coarsely chopped fresh dill
- 1/2 lb. red or boiling potatoes, peeled and cut into 1/4-inch dice
- 6 oz. carrots (2 medium), peeled and cut into 1/4-inch dice
- 1 Persian cucumber or 1/2 English cucumber, peeled, seeded, and cut into 1/4-inch dice
- 1 cup radishes, halved and thinly sliced (1/2 cup)
- 1 cup arugula or radish leaves, coarsely chopped
Preparation
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
- Carbohydrate Content 12 g
- Cholesterol Content 14 mg
- Fat Content 3 g
- Fiber Content 1 g
- Protein Content 4 g
- Saturated Fat Content 2 g
- Sodium Content 58 mg
- Sugar Content 6 g