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Okroshka with Kefir

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Ingredients

Adjust Servings:
300 g Cooked meat boiled/roasted/fried beef, poultry, pork
200 g Potatoes
100 g Cucumber
100 g Radish
4 pcs Egg
1 l Kefir
400 ml Mineral water fizzy
4 tsp Dijon mustard spicy
4 tsp Horseradish fresh or preserved
1 bundle Chives
1 bundle Dill
1 bundle Parsley leaves
4 tbsp Sour cream
optionally Ice
to taste Salt
to taste Grounded black pepper

Okroshka with Kefir

Features:
  • Gluten-Free
Cuisine:
Authentic okroshka is cool, refreshing, spicy, sourish and nutritious. Each ingredient is in charge of a particular element of taste.
  • 1 h 20 min
  • Serves 4
  • Medium

Ingredients

Directions

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Strictly speaking, okroshka with kefir — isn’t ‘okroshka’ at all. Classic Russian okroshka is prepared with white kvass, while kefir version is similar to a cold Uzbek soup – chalap. Although, okroshka with kefir has become part of the furniture in modern cooking – it’s served not only at home, but also in cafes and restaurants. But for all that, okroshka is traditionally made to the cook’s whim from ingredients available at home. So, I suggest consider kefir variation of okroshka to be “legitimate”.

But let’s focus of the taste. So, authentic okroshka should be cool, refreshing, spicy, sourish and nutritious. Each ingredient is in charge of a particular element of taste.

Boiled meat (if used) makes okroshka nutritious. Traditionally that should be fried leftovers of different kinds of meat (beef, poultry or pork). Though I like to ass some boiled ham as well.

Cucumbers, radish and herbs is something that makes okroshka refreshing. Be sure to add plenty of chopped greens. Dill, parsley and chives are a classic combination though you are free to experiment – use any of your favorite greens – basil, cilantro, mint, you name it. To make greens’ taste even more intense – rub them with salt.

Condiments like chrain and mustard (as well as radish, kvass and chives to a degree) add spiciness.

Traditional dressing for okroshka – kvass – is sourish in taste with bubbles of gas that cause pleasant tingling sensation on your tongue. To achieve the same effect with kefir, it should be mixed with fizzy mineral water.

To keep okroshka cold, ice cubes are often added to served portions.

Okrhoshka is traditionally garnished with sour cream that add sour-milk taste to it and make the consistency subtler.

It’s summertime, the perfect time for okroshka! Enjoy!

P.S. Adjust the ingredient ratio according to your taste and availability.

 

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Steps

1
Done

PREPARE INGREDIENTS

Hard-boil the eggs, boil or steam the potatoes in jackets. Let chill and then peel.

2
Done

CUT INGREDIENTS

The size and shape of ingredients effects the food’s texture, taste and appearance. It’s up to you how to cut the ingredients. No matter what way you choose, be sure to make them of similar size. I prefer to cut veggies into oblonged pieces, and eggs - into larger ones. Cut the meat, vegetables and eggs, transfer to an enamel/plastic/ceramic glass bowl.

3
Done

DRESS

Add chrain, mustard and kefir. Season with salt and pepper, and combine. Refrigerate for 1 h.

4
Done

SERVE

Before serving, add mineral water and finely chopped greens. Combine and season with salt and pepper. To serve, pour okroshka into a bowl, add 2-3 ice cubes and 1 tbsp sour cream. Enjoy!

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Wheat Berries with Vegetables

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