Okroshka on Kefir, with Young Cabbage
by Editorial Staff
According to this recipe, okroshka is cooked with kefir with the addition of young cabbage – fresh, juicy, and appetizing in summer. Horseradish root gives a slight piquancy, and the rest of the ingredients make the dish hearty and tasty.
Servings: 6
Ingredients
- Potatoes – 200 g
- Boiled sausage – 300 g
- Young cabbage – 100 g
- Fresh cucumbers – 170 g
- Eggs – 3 pcs.
- Green onions – 40 g
- Dill – 30 g
- Parsley – 30 g
- Horseradish root – 30-40 g
- Salt to taste
- Kefir – 1 l
- Water – 200 ml
Directions
- Boil the peeled potatoes until tender for about 30 minutes, then leave to cool.
- Boil the eggs hard-boiled for about 10 minutes and cool in cold water.
- Cut the sausage into cubes.
- Cut the cucumbers into cubes. Chop the cabbage into strips, which we cut into several more pieces.
- Peel the potatoes and cut them into cubes. We clean the eggs, separate the yolks from the whites. Cut the proteins into cubes.
- Finely chop the green onion and parsley.
- We clean the horseradish root and rub it on a medium grater.
- Combine egg yolks, chopped horseradish root, chopped dill, and a pinch of salt in a bowl.
- Grind everything with a fork (or a potato crush) into a homogeneous mass.
- Put potatoes, sausage, cabbage, cucumbers, egg whites, and green onions in a saucepan. Add the gas station.
- Mix kefir with water and pour the contents of the pan.
- Stir and salt to taste. It is advisable to leave okroshka in the refrigerator for 30-60 minutes, so that horseradish “reveals” its taste better.
Enjoy your meal!
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