Vegetarian okroshka on kefir

Description

Vegetarian okroshka on kefir will be a real gift for those who, in principle, love such a dish, but for fundamental reasons do not eat meat. We pay special attention to the fact that this recipe is dedicated specifically to ovo-lacto-vegetarians, and not to vegans, because the composition includes both eggs and a fermented milk product. However, getting a completely "vegetable" version is not so difficult! Just replace eggs with tofu cheese, and kefir with coconut milk with lemon juice. It will turn out quite exotic, but this version also has a right to exist. Well, for less categorical citizens, we strongly recommend that you check our recipe in practice, especially since the vegetarian okroshka on kefir has a reduced calorie content, which cannot but please those who follow the figure.

Cooking

Step 1

Prepare the ingredients for the vegetarian okroshka. Peel the potatoes, cut into cubes with a side of 1.5 cm, put in a saucepan, pour 1 cup of hot water, bring to a boil, salt, cook for 5 minutes. Remove from heat and let potatoes cool completely.

Step 2

Boil eggs for okroshka in boiling water, hard boiled, 9 minutes. Cool under cold water and peel. Set aside 3 yolks, cut the rest together with proteins into small cubes.

Step 3

Finely chop the green onion and part of the radish tops (about a third of the bunch). Put the onion and tops in a saucepan in which you will make okroshka. Sprinkle 1 tsp. salt and start pounding with a pestle, gradually adding the reserved yolks.

Step 4

Pour part of the potato broth into the greens with yolks and mix thoroughly with a spoon. Then add the whole broth along with potatoes, kefir and chopped eggs.

Step 5

Radishes and cucumbers (they need to be peeled if the skin is hard) cut into cubes with a side of 1-1.5 cm. Salt, mix and let stand for 5 minutes. Then add to okroshka along with the allocated juice. Put the vegetarian okroshka in the fridge to infuse for at least 3 hours. Serve cold.