"Garlic" Okroshka
A piquant okroshka, perfectly suited for a hot summer day.
check the recipe
15 мин (ваши 15 мин )
3 servings
15 мин (ваши 15 мин )
3 servings
This okroshka, prepared with kefir and pureed spinach, acquires a unique, slightly emerald and refreshing hue. Despite the absence of meat products, it turns out very tasty, light, and yet quite filling. This is an ideal first course for hot days, providing a sense of coolness!
Instructions
Prepare all necessary ingredients.
Thoroughly wash the potatoes, cover them with water in a pot, and place on the stove. After boiling, cook the potatoes for 15-20 minutes until tender. Remove the cooked potatoes from the water and let them cool.
Boil the eggs until hard (8-10 minutes after boiling). Then cool the eggs in cold water.
Bring 400 ml of water to a boil in a pot. Wash the spinach and add it to the boiling water.
Blanch the spinach for 1-2 minutes until soft.
Drain the spinach in a sieve to remove all water. Let the spinach cool slightly.
Combine the slightly cooled spinach with kefir and blend until smooth.
Peel the potatoes, dice them, and place them into a pot.
Peel the eggs, dice them, and add them to the pot with the potatoes.
Grate the cucumbers on a coarse grater and add them to the pot.
Finely chop the green onions and add them to the other ingredients. A small amount of onion can be reserved for garnishing the finished dish.
Pour the 'green' kefir over all ingredients, add salt to taste.
Stir, taste, and add more salt if necessary. Refrigerate the okroshka for 1 hour to chill.
The green okroshka is ready. Ladle the cold okroshka into individual bowls, sprinkle with chopped dill and green onions, and serve. Enjoy your meal!
