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The Hirshon Russian Cold Kefir Soup With Ham, Herbs and Vegetables - Окрошка

The Hirshon Russian Cold Kefir Soup With Ham, Herbs and Vegetables – Окрошка


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • 3 medium waxy-style potatoes
  • 4 eggs – TFD strongly prefers duck eggs, but large chicken eggs work just fine
  • ¾ cup finely cubed mild ham steak (optional, leave it out for a vegetarian version)
  • 3 medium cucumbers, de-seeded and finely diced
  • 1 bunch (about 8) radishes, finely diced
  • 2 scallions, finely chopped
  • ⅛ cup fresh tarragon leaves, minced
  • 1 bunch fresh dill, minced
  • 1 mint sprig, minced
  • ***
  • Kefir Base:
  • 1 tsp dijon mustard
  • 3 tsp. dill pickle brine
  • 3 ¼ cups whole milk Russian-style kefir
  • 1 cup whole milk yogurt
  • juice from 1 lemon + more for garnishing
  • 1 tbsp. sugar
  • ***
  • To garnish:
  • Svanetian salt (or use herbed salt) and pepper to taste
  • optional toppings: micro greens, edible flowers
  • White horseradish, optional and to taste

Instructions

  1. Cook potatoes until just done, about 20 minutes or so. When you can pierce them without resistance, you’re good to go. They should be firm still, not soft. Let them cool, then peel and finely cube them.
  2. Hard boil the eggs – place them in cold water, bring to a boil, cook for 10 minutes. Shock them in ice-cold water for 5 minutes, then peel. Cut them in ½ lengthwise, remove the yolks. Finely dice the whites and crumble the yolks.
  3. Combine kefir base ingredients.
  4. Combine all ingredients except garnishes with kefir base, chill thoroughly, then add garnishes and serve.
  • Category: Recipes

Nutrition

  • Calories: 452.42 kcal
  • Sugar: 20.44 g
  • Sodium: 1675.43 mg
  • Fat: 15.36 g
  • Saturated Fat: 7.71 g
  • Trans Fat: 0.02 g
  • Carbohydrates: 54.07 g
  • Fiber: 6.01 g
  • Protein: 27.15 g
  • Cholesterol: 212.18 mg
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