Okroshka- Russian Cold Soup

Okroshka is a traditional Russian soup served cold in the summer. I remember having okroshka for dinner after a long day working in the garden or swimming in the lake in the heat. It's refreshing, light, and is made with mostly fresh vegetables. Traditionally, the soup is made with kvas, a fermented rye drink. This version of okroshka is made with kefir and plain sparkling mineral water. What makes this soup very unique is the tangy taste of kefir or kvas.

You can now buy kefir at virtually any grocery store in America. If you want to do make the original okroshka with kvas, you'll have to stop by one of the Eastern European stores in the area to pick up some kvas. Use the same proportions. Don't add the sparkling water if you're using kvas.

This is a vegetarian recipe. Usually the soup is made with meat or kolbasa (Russian sausage). Makes 4-6 servings.

• 2 medium potatoes, boiled, peeled, and chopped
• 2 medium carrots, boiled, peeled, and chopped
• 4 hard-boiled eggs, chopped
• 1 medium cucumber, chopped
• 1 medium bunch of radishes chopped
• 4 spring onions, chopped
• 1/4 cup parsley, finely chopped
• 1 tsp dry dill
• salt and black pepper to taste 
• 3 cups sparkling mineral water  (very cold) 
• 1 1/2 cup kefir (cooled) 
• ice cubes, optional 

Combine all dry ingredients and mix them well. Season to taste. Add mineral water and kefir. Season again to make sure there is enough salt and pepper. Use ice cubes to keep the soup chilled.