Kefir Okroshka (Russian Cold Vegetable Soup)

• 3 cups plain kefir
• 4 green onions, finely chopped ( 1/2 cup)
• 3 Tbs. 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.
2. Season with salt and pepper, if desired.
3. Chill at least 1 hour (or overnight).
4. Steam potatoes and carrots in steamer basket over boiling water 7 to 8 minutes, or until tender, but still firm.
5. Transfer to bowl to cool.
6. Add cucumber, radishes, and arugula to potato mixture.
7. Pour kefir mixture over vegetables, and stir to combine.

kefir, green onions, fresh dill, red or boiling potatoes, carrots, cucumber, radishes, arugula

Taken from www.vegetariantimes.com/recipe/kefir-okroshka-russian-cold-vegetable-soup/ (may not work)