Okroshka

Ingredients

• 3 medium potatoes, boiled and cooled
• 4 eggs, hard-boiled
• 2 cucumbers, diced small
• 6 radishes, diced small
• 6 oz cooked ham or bologna, diced small
• 4 spring onions, finely sliced
• 1/2 cup chopped dill
• 3 cups plain kefir
• 1 cup cold sparkling water
• 2 tbsp Dijon mustard
• 1 tbsp white vinegar or lemon juice
• Salt to taste
• Sour cream, for serving

Before you cook

• Boil the potatoes until tender, then cool and peel.
• Hard-boil the eggs, cool them in ice water, then peel.
• Dice the potatoes, 3 of the eggs, cucumbers, radishes, and ham into small, even cubes.

Steps

1. Combine the diced potatoes, eggs, cucumbers, radishes, ham, spring onions, and dill in a large bowl.
2. Whisk the kefir with the mustard and vinegar in a separate bowl until smooth.
3. Pour the kefir mixture over the diced vegetables and stir to combine.
4. Stir in the sparkling water gradually until the soup reaches a consistency you like.
5. Season with salt to taste.
6. Cover and refrigerate for at least 1 hour to chill thoroughly.
7. Slice the remaining egg for garnish.
8. Ladle the chilled soup into bowls, top with the sliced egg and a spoonful of sour cream, and serve ice cold.