Okroshka on Kefir Combined Recipe
Two types of slicing vegetables change its taste: tender, but not liquid, light, at the same time satisfying, although it is without sausage, meat, or chicken. In General, whatever you have prepared okroshka, the most important thing is to cool it before using it.
Servings
4
Cook Time
25minutes
Servings
4
Cook Time
25minutes
Ingredients
Instructions
  1. Pre-boil and cool the water. Wash the vegetables and herbs, dry them, and trim them.
  2. Onion and dill cut, add 1 tsp salt, chop with a knife until the juice is released. Transfer to a 3-liter pot ( no less).
  3. Grate 1/3 of the cucumbers and radishes, and cut the rest into small cubes. Combine with greens.
  4. Clean the eggs. Grate one. Divide the rest into yolks and whites. Finely chop the whites and add them to the pan.
  5. Mix the yolks, sugar, mustard and horseradish until smooth. This amount of mustard and horseradish gives a medium-sharp taste.
  6. Pour the kefir into the pan and add the mustard-yolk mixture.
  7. Bring boiled water (0.5-0.7 l.) to the desired density, add salt to taste.
  8. Put it in the refrigerator for cooling for at least 1 hour. To serve, boil the potatoes.
  9. Bon appetit.
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