Name: Kefir okroshka with potatoes and eggs
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 4 portions
Ingredients: 2 pcs potatoes; 1 pc cucumber; 10 slices cooked ham; 4 pcs eggs; 9 pcs radish; 2 pcs spring onion; 1 handful dill; 0.5 l kefir; 200 g sour cream; 0.4 l sparkling water; 0.5 pcs lemon; 1 teaspoon salt; 0.5 teaspoon black pepper

Ingredients

4portions

Soup

2 pcspotatoes

1 pccucumber

10 slicescooked ham

4 pcseggs

9 pcsradish

2 pcsspring onion

1 handfuldill

1/2 lkefir

200 gsour cream

0,4 lsparkling water

1/2 pcslemon

1 teaspoonsalt

1/2 teaspoonblack pepper

Step by step process

Preparation

1
Cook the potatoes in their skins until tender (20-30 minutes depending on size). You'll know they're done when a fork slips in easily. Let them cool completely, peel, and cut into small cubes.
2
Boil the eggs hard (approx. 8-10 minutes from boiling), cool immediately in cold water, peel, and roughly chop.
3
Wash the cucumber and radishes. If the cucumber is very watery, scoop out the seeds. Dry and cut into small cubes or thin strips. Drain any excess liquid.
4
Cut the cooked ham into small cubes. If you don't use ham, omit it or replace with smoked tofu, or add extra eggs or cheese.
5
Finely chop the spring onions and dill.
6
Put all prepared ingredients into a large bowl and gently mix to distribute evenly.

Finishing the soup

7
Add the sour cream to the vegetable and ham mixture and stir lightly so some of the ingredients are coated.
8
Pour in the kefir and, if desired for consistency, some sparkling water (usually 100-200 ml). Add juice from half a lemon, salt, and pepper. Taste and adjust with more salt, pepper, or lemon juice as needed.
9
Cover the okroshka and chill in the refrigerator for at least 30 minutes, ideally 1-2 hours, to let the flavors meld and ensure the soup is well chilled.

Serving

10
Ladle the okroshka into bowls, optionally sprinkle with extra fresh dill or spring onion, and serve chilled.
11
Serve as a refreshing summer lunch or dinner.