Okroshka with kefir and chicken
Origin of the recipe
When it's hot outside, a cold kefir okroshka with chicken is just the thing. Okroshka with chicken was the most traditional option in Russian villages. Naturally, it was prepared primarily with kvass or water. Kefir adds a softness and a pleasant kilinka to your okroshka. Kefir okroshka with chicken is a popular summer dish in Russian cuisine, originating as a light and nutritious cold soup. Its origins stem from the tradition of using fresh vegetables, meat, and fermented milk products for refreshment in hot weather. The chicken version emerged as a more filling alternative to classic okroshka, reflecting a desire for variety and the use of readily available ingredients. This recipe has become popular in home kitchens in Russia and Ukraine, combining ease of preparation with rich flavor.
What do you need for cooking?
Ingredients
-
Chicken fillet
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Potato
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Eggs
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Cucumber
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Radish
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Green
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Kefir
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Carbonated water
Kitchen utensils
- Knife
- Board
- Spoon
- Pot
- Grater
- Tolkushka
Step-by-step recipe
Step 1:
Boil chicken fillet, potatoes and eggs.
Step 2:
Chop the greens, place them in a saucepan and mash with a potato masher.
Step 3:
Dice the eggs, potatoes and chicken.
Step 4:
Grate cucumbers and radishes on a coarse grater.
Step 5:
Add all ingredients to the greens and mix thoroughly.
Step 6:
Pour in kefir and mineral water.
Step 7:
Add salt, pepper, mix and refrigerate for two hours.
Cooking tips
If you prefer, you can cut the cucumbers and radishes into small cubes with a knife.
If you want to serve okroshka straight away, use kefir and water from the refrigerator.
