Kefir okroshka is one of the easiest ways to cool down on a hot day without spending more than 15 minutes at the stove. Unlike the traditional kvass version, kefir gives the soup a gentle tang and a creamier body, making it more filling thanks to the milk protein.

The trick to a good okroshka is dicing every ingredient into small, uniform pieces and making sure everything is properly chilled before it meets the kefir. Warm potatoes or eggs will cause the kefir to curdle into unappetizing flakes, so it pays to boil them ahead of time and let them sit in the fridge for at least an hour.

The classic lineup — potatoes, eggs, cooked meat, cucumber, and radish — is easy to adapt. Swap the meat for cooked chicken breast, use young turnip instead of radish, or thin the kefir with sparkling water for a bit of fizz. The dill and green onion aren’t just garnish here; they’re a core part of the flavor, so don’t be shy with them.

Serve the soup as soon as it’s properly chilled, while the cucumber and radish still have their crunch. It pairs well with dark rye bread and a spoonful of sour cream or mustard stirred in right at the table.