Make cold kefir soup for spring

Kefir can be used in more than just a smoothie. Try this Cold Kefir Soup (Okroshka) for a nice refreshing spring meal. This cold soup is popular when it’s hot outside and you don’t want to heat up your kitchen. The other advantage of this uncooked soup is the kefir bacteria. The bacteria stays alive due to not using heat while preparing.

Recipe (for approximately 4 servings)


  • 1/2 cup parsley or dill, diced
  • 1/2 cup green onion, diced
  • 1 cup radishes, halved and sliced
  • 1 cup cucumber, cut into 1/3 inch cubes
  • 1 cup boiled potato, cut into 1/3 inch cubes
  • 1/2 cup boiled chicken or sausage, cut into 1/3 inch cubes (you can also use any vegetarian sausages or products like Quorn brand)
  • approximately 4 cups of kefir (you might use only 3 cups and add 1 cup of water because often times it might be too thick)
  • salt and pepper to taste
  • 1-2 garlic cloves, minced  

Carefully mix first 6 ingredients in a medium pot.

Add garlic to kefir, mix it well and add salt and pepper to taste. Pour kefir over the vegetables and meat. Taste and adjust seasonings. The soup can be refrigerated overnight.

For an extra boost of protein top the soup with sliced hard-boiled eggs.