Prep time: 
Total time: 
Serves: 6
  • 1 quart (4 cups) plain 1% kefir
  • 2 cups cold water
  • 4 eggs, hardboiled, peeled and chopped
  • 2 medium boiled potatoes, cubed, or 12 oz. small new potatoes, Yukon Gold is my favorite.
  • 1 med or large cucumber, diced
  • 1 bunch radishes, sliced
  • 1 avocado, pitted and cubed
  • ¼ cup scallions, finely chopped
  • ½ cup dill, finely chopped
  • ½ cup parsley, finely chopped
  • 2 tsp. salt
  1. Prepare the eggs, vegetables and herbs (boiling and chopping the eggs and the potatoes, dicing and chopping the other veggies and herbs).
  2. Veggies and eggs should be cold before serving.
  3. Mix the kefir with water and with the parsley, dill, and salt.
  4. Place a mound of veggies in the middle of each soup bowl.
  5. Pour the kefir mixture over the veggies, serve.
Recipe by Fit and Fed at http://fitandfed.net/2014/08/16/okroshka/