Okroshka-Cold Summer Soup

serves eight

Ingredients

  • 3 cups plain kefir
  • 4 green onions, finely chopped (½ cup)
  • 3 Tbs. coarsely chopped fresh dill
  • ½ lb. red or boiling potatoes, peeled and cut into ¼-inch dice
  • 6 oz. carrots (2 medium), peeled and cut into ¼-inch dice
  • 1 Persian cucumber or ½ English cucumber, peeled, seeded, and cut into ¼-inch dice
  • 1 cup radishes, halved and thinly sliced (½ cup)
  • 1 cup arugula or radish leaves, coarsely chopped

Directions

1. Stir together kefir, green onions, and dill in pitcher or medium bowl. Season with salt and pepper, if desired. Chill at least 1 hour (or overnight).

2. Steam potatoes and carrots in steamer basket over boiling water 7 to 8 minutes, or until tender, but still firm. Transfer to bowl to cool.

3. Add cucumber, radishes, and arugula to potato mixture. Pour kefir mixture over vegetables, and stir to combine.

Nutrition

Per 1/2-cup serving:

  • Calories: 89
  • Total Fat: 3 g
  • Saturated Fat: 2 g
  • Carbohydrates: 12 g
  • Fiber: 1 g
  • Sugar: 6 g
  • Cholesterol: 14 mg
  • Sodium: 58 mg
  • Protein: 4 g

Come Eat!

Thursday, March 17th 2016 at 9pm

201 Dowman Drive

Atlanta, GA

Enjoy the spring with a wonderful cold soup! A mixture of herbs and yogurt will be sure to bring life back into you and your year.

Bio

Nathan Braswell is a second-year student at Emory University. He is pursuing a degree in Political Science and Economics. He is a member of the crew team, and is interested in legal reform and risk analysis.