Okroshka with kefir
Boil the potatoes in their skins for 20–25 minutes until tender, and hard-boil the eggs for 10 minutes. Cool and peel. Cut the potatoes, eggs, cucumbers, radishes, and sausage into small cubes and place in a large bowl. Finely chop the green onions and dill, lightly rub them with salt to release more aroma, and add to the vegetables. Mix the cold kefir with mineral water and mustard, pour over the vegetables, and stir. Chill the okroshka in the refrigerator for 15–20 minutes and serve.
Ingredients
- ✓Potatoes
- ✓Eggs (3 pcs.)
- ✓Cucumbers
- ✓Radishes
- ✓Boiled sausage
- ✓Green onions
- ✓Dill
- ✓Kefir 2.5%
- ✓Sparkling mineral water
- ✓Mustard
- ✓Salt
How to cook
- 1
Boil the potatoes in their skins for 20–25 minutes until tender, and hard-boil the eggs for 10 minutes.
- 2
Cool and peel.
- 3
Cut the potatoes, eggs, cucumbers, radishes, and sausage into small cubes and place in a large bowl.
- 4
Finely chop the green onions and dill, lightly rub them with salt to release more aroma, and add to the vegetables.
- 5
Mix the cold kefir with mineral water and mustard, pour over the vegetables, and stir.
- 6
Chill the okroshka in the refrigerator for 15–20 minutes and serve.
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