Twenty points to anybody who gets the reference in the title.
I’m a little appalled at how bad I am at updating regularly. There are really no excuses.
However, I come bearing a totally non-dessert recipe! It’s a delicious cold soup full of vegetables. There’s some cooking required, but it doesn’t take long at all. This soup is perfect for eating during the summer because it’s cold, light, and filling all at the same time.
It’s a Russian soup called kefir okroshka which, predictably enough, features kefir as the soup base. Kefir is a sour, almost buttermilky yogurt drink that is super healthy because it has tons of probiotics and, curiously enough, almost no lactose. I think it’s really delicious, but if you’ve never had it before, you should probably give it a taste before making this soup.
Kefir okroshka (recipe adapted from the July/August 2012 edition of Vegetarian Times)
3 cups plain kefir
4 green onions, finely chopped
3 tablespoons coarsely chopped fresh dill
½ pound red potatoes, cut into ¼ inch dice
6 oz. carrots (2 medium) peeled and cut into ¼ inch dice
1 Persian or ½ English cucumber, peeled, seeded, and cut into ¼ inch dice
1 cup radishes, halved and thinly sliced
1 cup arugula or radish leaves, coarsely chopped
- Stir together kefir, dill, and green onions. Season with salt and pepper, to taste. Chill for at least 1 hour, or overnight.
- Steam potatoes and carrots in a steamer basket over boiling water for 7-8 minutes or until tender but still firm. Transfer to a bowl to cool.
- Stir together the potatoes, carrots, cucumber, radishes, and arugula. Pour the kefir mixture over the vegetables, stirring to combine.
I was surprised by how filling this soup is. Plus it’s ridiculously healthy, refreshing, and simple. I threw together different parts of the soup throughout the day, stashing everything in the fridge until right before dinner.