Boil the potatoes, peel them, and then chop them into small cubes.

First, put the potatoes in a medium pot, add a sprinkle of salt, and cover them with cold water (enough to cover them by 1 inch or 2 cm).

Put a lid on the pot, bring to a boil on high heat, and then turn the heat down to medium, enough for a rapid simmer. Simmer for about 25-30 minutes until the potatoes are tender when pierced with a fork.

Once they’re ready, set the potatoes aside to cool down. Once cool, peel the potatoes and chop them into small cubes.

While the potatoes are boiling, boil the eggs as well. Put the eggs in a pot with cold water, bring to a boil, and boil for about 5 minutes. After 5 minutes, transfer the eggs to a bowl of cold water. Wait for them to cool for about 10 minutes, and then peel them and chop them

Chop the radishes, cucumber, and sausage, and add them to a medium pot or large bowl. Add the chopped eggs and potatoes.

Finely chop the dill and spring onions, and add them to the pot/bowl.

In a smaller bowl, add the kefir, sour cream, salt, and vinegar. Then, mix the ingredients together using a whisk or a fork.

Add the kefir mixture to the pot/bowl of chopped ingredients and then lightly mix.

Once you’ve given everything a light mix to combine, it’s time to create the consistency of soup by adding ice-cold water. We added 2 cups of ice-cold water to our recipe.

Okroshka is best when you refrigerate it for at least 30-60 minutes. If you’re really in a hurry and want to serve it faster, consider adding ice cubes along with the ice-cold water in the previous step to cool it down faster.

Once ready to serve it, spoon or ladle a generous amount of this nourishing and textural soup into a bowl.