Kefir-based Okroshka - a Classic Recipe

As I already said, I only accept okroshka with natural meat products. My great-grandmother always cooked it with boiled beef, and I decided not to break family traditions. However, for cooking beef, or rather, veal from the market, I used a modern appliance - a multicooker.

I poured the meat with enough boiling water to cover it. Why boiling water? Because I wanted the meat to be delicious, not just broth. Although the broth turned out to be quite good too, it can be frozen and used later for making soup or sauce, for example. Boiled meat needs to be completely cooled and cut into small cubes.

I love a hearty okroshka, so I always add boiled potatoes and boiled eggs to it. I wash and cook the potatoes with the skin on, and boil the eggs hard-boiled.

I rinse both the potatoes and eggs with cold water, cool them down, and also cut them into small cubes.

The beauty of okroshka as a summer dish lies in fresh vegetables and herbs. The mandatory vegetables are cucumbers, radishes, and dill. We wash and finely chop everything. Pour kefir into a suitable dish - a pot or tureen. If you have chosen fatty kefir, it needs to be diluted - either with whey or mineral water - and bubbles will not be superfluous in okroshka, or just with boiled water. Fat-free one-percent kefir can be used as is. Add all the ingredients we have chopped: vegetables, meat, eggs, and dill.

And now a little trick. We cut a large bunch of green onions, put it in a mortar, sprinkle with a couple of teaspoons of salt and crush. We crush it not into a paste, but just to release the juice. And this onion puree is added to the pot. Stir the okroshka and put it in the refrigerator, this dish is served exclusively cold. After an hour, you can call your family to the table.