Kefir Okroshka (Russian Cold Vegetable Soup)

 

Nutritional information

Per 1/2-cup serving:

• Calories: 89
• Protein: 4 g
• Total Fat: 3 g
• Saturated Fat: 2 g
• Carbohydrates: 12 g
• Cholesterol: 14 mg
• Sodium: 58 mg
• Fiber: 1 g
• Sugar: 6 g

Gluten-Free

Serves 8

This is a heartier cold soup than most, thanks to the steamed potatoes and carrots. Serve with dark rye or pumpernickel bread.

• 3 cups plain kefir
• 4 green onions, finely chopped (½ cup)
• 3 Tbs. coarsely chopped fresh dill
• ½ lb. red or boiling potatoes, peeled and cut into ¼-inch dice
• 6 oz. carrots (2 medium), peeled and cut into ¼-inch dice
• 1 Persian cucumber or ½ English cucumber, peeled, seeded, and cut into ¼-inch dice
• 1 cup radishes, halved and thinly sliced (½ cup)
• 1 cup arugula or radish leaves, coarsely chopped

1. Stir together kefir, green onions, and dill in pitcher or medium bowl. Season with salt and pepper, if desired. Chill at least 1 hour (or overnight).
2. Steam potatoes and carrots in steamer basket over boiling water 7 to 8 minutes, or until tender, but still firm. Transfer to bowl to cool.
3. Add cucumber, radishes, and arugula to potato mixture. Pour kefir mixture over vegetables, and stir to combine.