- 3 cups of milk kefir
- 3 cups of whey - If you don’t have whey substitute with water with the juice of a lemon, or 2 tablespoons of white vinegar
- 2 boiled medium red potatoes, cut into cubes
- 4 hard boiled eggs, chopped
- 2 cucumbers, but in small cubes, seeds removed
- 1 bunch radishes, thinly sliced
- 1 cup of chopped spring onions
- ¼ cup each of dill, coriander, parsley
Ingredients for Georgian Salt - see right column.
- Dissolve horseradish and mustard in a bit of kefir and let seep.
- Pound scallions, dill, coriander and parsley with a few large pinches of salt until aromatic, just a few bashes, no paste making please.
- Combine the diced and boiled potatoes with herb mixture, mixing well and quite roughly to get the herbiness in.
- Also mix in the kefir mustard and horseradish mixture
- Mix, gently this time, with the eggs, cucumber and radish
- Add some salt to taste and chill for 1 hour or more in the fridge
- You can either pour the kefir over the top and refrigerate like that allowing the kefir gets some flavours from the vegetables and becomes nice and cold for serving OR - my preferenc is to serve with condiments on the table, and the vegetables all piled into individual little bowls.
- This way you'll need to have the kefir whey mixture to pour over the top yourself - put that into a nice ceramic jug or something similar. It does make it a bit easier for people less familiar with cold yoghurt soups.
- Garnish with Georgian salt*
*Georgian salt - This is actually great as a spice mix in making a kraut, over eggs, avocado, tomatoes on toast etc. Also in the oil for labneh. I’ve kind of been sprinkling it everywhere.
- 1 Tablespoon each of dried dill, fenugreek powder, red pepper, marigold (if you can find it)
- 2 tablespoons of dried coriander
- ½ tablespoon dried cumin
- 6½ T of good salt.
Find similar articlesMilk Kefir