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Okroshka on kefir with sorrel

Author
Cookinero 21 Nov 2022
19200
Okroshka on kefir with sorrel

For lovers of okroshka, I want to offer another option - okroshka on kefir with sorrel. It turns out a very healthy vitamin dish.

How to cook Okroshka on kefir with sorrel

Step 1

Okroshka on kefir with sorrel

Cucumbers cut into cubes.

Step 2

Okroshka on kefir with sorrel

Also chop the radish.

Step 3

Okroshka on kefir with sorrel

Rinse the sorrel, dry and finely chop.

Step 4

Okroshka on kefir with sorrel

Chop green onions into rings.

Step 5

Okroshka on kefir with sorrel

Put the prepared products in a bowl. Add green peas and corn. Pour everything with the prepared mixture of kefir and mineral water (you can take plain water if you wish). Salt to taste. Season the finished okroshka with sour cream.

Okroshka on kefir with sorrel - FAQ About Ingredients, Baking Time and Storage

Yes, you can use plain yogurt or buttermilk as a substitute for kefir if you prefer a similar tangy flavor.
Okroshka is best enjoyed fresh, but it can be stored in the fridge for up to 1-2 days. Keep the liquid and vegetables separate if possible to maintain texture.
Yes, this version is vegetarian. For a vegan option, replace kefir with a plant-based yogurt and skip the sour cream or use a dairy-free alternative.
Absolutely! Boiled eggs, diced ham, or cooked chicken can be added for extra protein if desired.
Spinach or arugula can be used as substitutes, though they have milder flavors. A squeeze of lemon can help mimic sorrel’s tartness.
Yes, but for best results, prepare the vegetables and liquid separately and combine just before serving to prevent sogginess.
To make it low-carb, reduce or omit the green peas and corn, and increase the radish and cucumber for crunch.
Freezing is not recommended, as the vegetables will lose their crispness and the dairy may separate upon thawing.
Serve chilled with a side of crusty bread or boiled potatoes for a heartier meal. Garnish with fresh dill or parsley for extra flavor.
Simply double or triple the ingredients proportionally. Keep the liquid-to-vegetable ratio balanced for the best texture.

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