Kefir-based soup with nettles and mint
Description
The recipe won't take much time. For those who prefer a very thick okroshka, you can mash part of the potatoes into a puree and mix it with kefir, making the dressing thicker. However, not everyone likes this version, so I stick to the classic recipe and use 1% fat kefir. If you need more acidity, add a pinch of citric acid. Good luck! Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients for okroshka. Boil the eggs and potatoes, let them cool, then peel. Wash all the herbs and vegetables thoroughly under running water and let them drain. It's better to handle nettles while wearing gloves!
- 2
Step 2
Trim the tails off the radishes, and cut the roots into cubes.
- 3
Step 3
Cut off the ends of the cucumber on both sides, then chop it into cubes.
- 4
Step 4
Cut the young potatoes into cubes.
- 5
Step 5
Cut the boiled eggs into cubes. All the ingredients for the soup should be cut uniformly, so they are the same size.
- 6
Step 6
Place the nettle washed from dust into boiling water for 30 seconds, then drain in a colander and rinse with ice water. Slightly squeeze out the moisture. Chop finely with a knife.
- 7
Step 7
Add chopped nettle, onion, mint, dill, salt, and ground black pepper to the okroshka.
- 8
Step 8
Pour the vegetables and herbs with cold kefir. Mix, adjust salt, pepper, and acidity. Refrigerate for 30 minutes. Serve with mustard. Enjoy!