Okroshka with Kefir and Sausage

This version of okroshka with kefir and sausage is the simplest one. For extra flavor, you can add minced garlic, horseradish, and black pepper. Cook the eggs until hard-boiled. Start by preparing the potatoes. Boil them with the skin until tender, making sure to rinse them thoroughly beforehand. Since the potatoes are not peeled beforehand, I pour cold water over them after cooking (changing the water a couple of times). This way, the tubers completely cool down in 10-15 minutes. After that, peel and chop them into small cubes. I use doctor-type sausage and also cut it into cubes.

Rinse the radishes and cucumbers, trim off any stems, and cut them into small pieces as desired. I thinly slice them into straw-like pieces using a Berner grater. Alternatively, you can grate the vegetables on the large side of the grater or cut them into small cubes.

Rinse and finely chop the green onions. It is better to add the onions, a couple of pinches of salt, and crush them in the pot until the onions release their juice. I used freshly frozen dill, which is very convenient and always at hand.

Completely forgot about the eggs in the photo session. Cool, peel, and finely dice them. Combine all the ingredients in the pot and pour the kefir. Add a tablespoon of freshly squeezed lemon juice, salt, and dilute with a little water or mineral water.

Mix everything together and, of course, taste it. I always add some sugar, which makes the taste more delicate. Adjust the salt and, if desired, add all the spices and seasonings that I mentioned at the beginning of the first step. I like garlic and pepper in mine. My friend, for example, never cuts the potatoes, but crushes them almost into a puree with a pestle, giving the okroshka a thick consistency. You can try this option as well. It's just familiar and beloved. The best dish for lunch on a hot day! Enjoy your meal!