Okroshka - Traditional cold Russian summer soup: Kefir & Kvass | Окрошка

Boil young potatoes and hard boil eggs, then refrigerate them.

Cut cucumbers and potatoes into equal-sized bits, depending on how chunky you want your soup.

Cut meat and eggs into slightly smaller pieces than the potatoes and cucumbers.

Cut radishes into much smaller pieces to avoid overpowering other flavors.

Mix all chopped ingredients together in a bowl.

If using kefir, water it down with a bit of mineral water to achieve the right consistency.

For a traditional kvass version, pour kvass into the mixture and add sour cream to thicken.

Top with dill, parsley, and green onion, and serve chilled.

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