Overblog
Edit post Follow this blog Administration + Create my blog

Published by jack elliot

 

 Eastern European food is always forgotten and highly under-rated. Cold versions of summer borscht are great but my all-time favourite cold summer soup is okroshka, made with kefir and sometimes kvass. I have included the recipe I use, given by some friends in Ukraine and it is so good and the pro-biotics also make it very healthy for the gut.

Ingredients:
- 2-3 Potatoes (cooked and diced)
- 2 Eggs (hard-boiled and diced)
- 2-3 Small cucumbers (diced)
- 2 Dill pickles (diced)
- 4-5 Radishes (diced)
- 500g Kielbasa or other ham-sausage (diced)
- 250ml Kvass (real fermented versions prefered to the bottled mass produced pop like ones)
- 1 L Kefir
- Salt and pepper to taste
- Chopped fresh dill, parsley, and spring onion to taste (I use a good fist full of dill and parsley and around 2 green onions)

Method:
Dice all the ingredients above at a similar sized dice and combine in a large bowl or pot. Add kvass, kefir, salt, pepper, and assorted herbs and stir it all together. Make sure to test seasoning and adjust salt, it can take a fair bit but sometimes the sausage can be salty so be careful. Chill in fridge prior to serving, 12 hours is ideal as the flavours will only get better.

To be informed of the latest articles, subscribe:
Comment on this post