Vegetarian okroshka with kefir

Vegetarian okroshka with 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 it contains both eggs and a fermented milk product. However, getting a completely “vegetable” version is not so difficult! Just replace eggs with tofu and kefir with coconut milk and lemon juice. It will turn out quite exotic, but this version also has a right to exist.

Ingredients

• 3 medium potatoes
• 7 eggs
• 1 medium bunch of green onions
• 1 bunch of very fresh tops of radish
• 1 liter of kefir with a fat content of 3.2%
• 4-5 medium cucumbers
• salt

Directions

1. Prepare the ingredients for the vegetarian okroshka. Peel the potatoes, cut into 1.5 cm cubes, put in a saucepan, cover with 1 glass of hot water, bring to a boil, salt, cook for 5 minutes. Remove from heat and cool completely in the broth. 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 the whites into small cubes. Thinly chop the green onion and part of the radish tops (about a third of the bunch). Place the onion and tops in a saucepan in which you will make okroshka. Sprinkle with 1 tsp. salt and begin to crush with a pestle, gradually adding the delayed yolks. Pour some 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. Pour some 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.