Okroshka with beets and kefir
Origin of the recipe
Everyone is familiar with the cold soup svekolnik, but beets can also be added to the most basic okroshka—it only benefits from it. Okroshka with beets and kefir is especially popular in southern Russia, but it can be enjoyed by eaters throughout the country. Okroshka with beets and kefir is a traditional Russian cold dish that originated in folk cuisine. Its origins stem from the practice of using fresh vegetables and fermented milk products to refresh in hot weather. Beets, as one of the main ingredients, add vibrant color and flavor, while kefir adds a slight tartness and nutritional value. This recipe developed in village culture as a simple and hearty dish for summer days, reflecting the rich Russian tradition of preparing cold soups.
What do you need for cooking?
Ingredients
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Meat
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Cucumber
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Radish
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Beet
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Potato
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Kefir
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Serum
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Eggs
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Carrot
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Onion
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Green
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Salt
Kitchen utensils
- Knife
- Board
- Pot
- Ladle
- Grater
- Tureen
Step-by-step recipe
Step 1:
Boil potatoes, eggs, meat, beets and carrots.
Step 2:
Cut the potatoes into cubes and place in a tureen.
Step 3:
Finely chop the meat and add to the potatoes.
Step 4:
Peel and dice the eggs and add them to the soup bowl.
Step 5:
Dice the cucumbers and add to the other ingredients.
Step 6:
Grate the radish and add it to the soup bowl.
Step 7:
Dice and add beets and carrots.
Step 8:
Chop finely and add herbs.
Step 9:
Pour in whey and kefir.
Step 10:
Add salt to taste, stir and let sit for 15-20 minutes.
Cooking tips
If the carrots and beets are young, there is no need to boil them; just peel and chop them.
Cut all ingredients into pieces of approximately the same size.
Radishes can be chopped, but grated ones have a more intense flavor.
