How to prepare the most delicious okroshka on kefir? Secrets from the chef

brand-chef of the food media platform Food.ru

“Hearty and refreshing in the heat – that’s all about okroshka. Every family prepares it in different ways: with kvass, ayran, yogurt, mineral water. However, one of the most popular dressings in the classic recipe is kefir. I will tell you how to prepare a tasty summer dish and serve it in an unusual way”.

• Recipe of okroshka on kefir

• Variants of okroshka on kefir

Recipe for okroshka on kefir

The classic set for okroshka is known to everyone: sausage, potatoes, eggs, cucumber, radish and greens. If you want to experiment a little, instead of sausage you can use chicken, beef and even dried or boiled fish. The proportions are the same when substituting ingredients.

Ingredients (for 2 servings):

• doctor’s sausage – 150 g;
• chicken egg – 2 pcs;
• potatoes – 2 pcs;
• radish – 2 pcs;
• cucumber – 1 pc;
• kefir – 0,5 l;
• fresh herbs (green onions, parsley, dill) – 1/4 bundle;
• mustard – to taste;
• salt – to taste.

Preparation:

There are two important steps here – preparation of products and kneading.

1. Put the eggs to boil for 10 minutes. After cooking, pour cold water over them so that they cool down faster and peel off the shells better.

2. Rinse all vegetables and herbs well.

3. Boil the potatoes directly in the skin, so that they do not fall apart when cutting, about 20-25 minutes. Drain the boiling water and peel after they cool.

If you like to experiment, try baking the potatoes – in this version they get a denser and richer flavor.

• Rinse the tubers well and place them directly in the skin on a baking tray. Send to the oven for 15-20 minutes at 220°.
• Once the peel starts to bake, reduce the temperature to 160° and leave for another 15-20 minutes – until the potatoes start to soften to the touch.
• Remove from the tray, allow the potatoes to cool, peel them carefully and dice or slice.

4. While the potatoes and eggs are boiling, cut the sausage, radishes and cucumbers into cubes or slices – as you prefer. The main thing is that the pieces should be the same size.

It is important that all the ingredients are chilled, and kefir – cold. If the mixture is warm, the okroshka can sour, so potatoes and eggs must necessarily cool after cooking.

5. When the potatoes and eggs have cooled, cut them in the same way. To prevent the yolk from crumbling, hold the knife blade under a stream of cold water.

6. Chop the green onions, parsley and dill finely or crush them in a mortar. In the first case, the greens are mixed with other toppings before dressing, in the second – add directly to the plate when serving.

Mixing the okroshka

Send all the ingredients into a saucepan and mix. Add salt and pour kefir. If the sour-milk product is thick, dilute it with cold boiled water or mineral water.

If you want to prepare a diet version, do not add potatoes to the dish. It can be put in a separate plate, so that guests add this ingredient at will.

Variants of okroshka on kefir

For a more intense flavor, let the dish insist a few hours in the refrigerator – you can even leave it overnight.

When serving the okroshka, you can decorate with greens or add halved cherry tomatoes. Thanks to the sweet and sour flesh they will make the flavor of the okroshka even brighter.

As a dressing use Dijon mustard, horseradish or citrus juice – it depends on your preferences. If you have chosen a dietary version of okroshka, do not forget to put on the table a plate with sliced potatoes, which can be added at will.

If you want to surprise your guests or make the summer soup even cooler, put ice cubes in the plate. You can emphasize the flavor of okroshka with a baguette seasoned with garlic butter or grated garlic.

Do not be afraid to experiment with the stuffing of summer soup – it is difficult to spoil it. The main thing is that the ingredients should be the same temperature before serving.