Kefir Okroshka Russian Cold Vegetable Soup - 12g Carbs, 1g Fiber, 6g Sugar
From: Vegetarian Times - July/August 2012 p.30
This is a heartier cold soup than most, thanks to the steamed potatoes and carrots. Serve with dark rye or pumpernickel bread.
3 cups plain kefir
4 green onions, finely chopped (1/2 cup)
3 Tbsp coarsely chopped fresh dill
1/2 lb red or boiling potatoes, peeled and cut into 1/4-inch dice
6 oz carrots (2 medium), peeled and cut into 1/4-inch dice
1 Persian cucumber OR 1/2 English cucumber, peeled, seeded, and cut into 1/4-inch dice
1 cup radishes, halved and thinly sliced (1/2 cup)
1 cup arugula or radish leaves, coarsely chopped
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.
Serving Size: 1/2 cup
Nutrition per Serving: 89 Calories, 3g Total Fat, 2g Saturated Fat, 14mg Cholesterol, 4g Protein, 58mg Sodium, 12g Carbs, 1g Fiber, 6g Sugar
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