SAVORY

Traditional Kefir Okroshka

Crisp vegetables, fresh herbs and tender egg meet creamy Bandi Kefir in this refreshing cold soup inspired by a traditional Eastern European favorite. Served well chilled, it makes a satisfying lunch or light dinner.

20 minutes 4 servings

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Traditional Kefir Okroshka with vegetables, fresh herbs, radish and egg

A Refreshing Cold Soup with Tradition

Traditional Kefir Okroshka is known for its contrast of cool, creamy broth and finely chopped ingredients. Potatoes and egg make the soup satisfying, while cucumber, radish, green onion and dill keep every spoonful crisp and aromatic.

Bandi Kefir forms the smooth base of the soup and gives it the pleasant tang that brings the vegetables and herbs together. Cutting all the ingredients into a small, even dice creates a balanced combination of flavors and textures in every serving.

Ingredients

4 cups plain whole-milk kefir, well chilled
1 cup cold water or sparkling mineral water
2 medium potatoes, boiled, cooled and diced
3 large eggs, hard-boiled, cooled and diced
8 ounces cooked sausage or ham, diced
1 large cucumber, diced
6 radishes, thinly sliced or diced
4 scallions, thinly sliced
1/3 cup chopped fresh dill
1 teaspoon prepared mustard, optional
Salt and black pepper to taste

Directions

Place the potatoes, eggs, sausage, cucumber, radishes, scallions and dill in a large bowl.
In a separate bowl, whisk the chilled kefir with the water and mustard, if using.
Pour the kefir mixture over the chopped ingredients and stir gently.
Season with salt and pepper. Add more cold water if you prefer a thinner soup.
Refrigerate for at least 30 minutes and serve very cold with extra dill.

Tips for Best Results

Cool the cooked potatoes and eggs completely before assembling the soup.
Cut the vegetables into similarly sized pieces for an even texture.
Use fresh dill and green onion generously for traditional flavor.
Chill the finished okroshka before serving so the flavors can blend.

Serving and Storage

Serve okroshka cold and garnish it with additional dill, sliced radish or half a hard-boiled egg. Store the soup in a covered container in the refrigerator and stir gently before serving again. For the crispest vegetables, enjoy it within one day.