There was a little wind in the spring and the first greenhouse cucumbers and a green onion appeared, so I immediately want to cook okroshka. In Russia, it is more often made on kvass, so you will have to worry in advance about making or buying it yourself. True, with store-bought kvass, okroshka turns out sweet. Okroshka on kefir is quite another matter! After all, this fermented milk product is always available in any grocery store.
Kefir okroshka is rather a Central Asian version. There, for its preparation, they take homemade sour milk at the bazaar. But regular kefir is also quite suitable. Anyone who has ever tasted okroshka on kefir is unlikely to want to make it on kvass in the future. The main advantage of the recipe using kefir is that the taste is richer. All other ingredients are the same as in ordinary okroshka: onion, dill, boiled potatoes, eggs, fresh cucumber, meat and sausage components.
Chopped green onions are recommended to either mash with salt with your hands, or pour over them. Then all other vegetables and sausage are diced in random order. Half the potatoes should be chopped in the usual way, and half the potatoes should be chopped. If there is radish, it is encouraged. But you can do without it. To make the vegetable mass for okroshka more tender and homogeneous, potatoes, cucumbers, radishes are rubbed on a coarse grater.
To make 2.5 liters of okroshka, 0.5 liters of kefir 2.5% fat will be enough. Boiled cooled water is added to it, about half of the volume of kefir. Actually, these proportions are conditional. If you like it thicker, then you can not just add the rate of kefir, but add a couple more spoons of sour cream. It remains to salt and pepper to taste and okroshka on kefir is ready.
