Bokroshka (Bodega Okroshka With Kefir And Pickle Brine)

• 1 32 oz. jar half-sour pickles (preferably Ba-Tampte), plus 1 jar left-over pickle brine
• 1 quart kefir
• 1 cup sour cream, plus more to taste
• 1 bunch dill
• 1 bunch chives
• 1 bunch radishes
• 6 hard-boiled eggs, chopped

1. Strain two jars' worth of pickle brine over a fine-mesh sieve into a large bowl. You should have about a quart of brine.
2. Shake the kefir well and add it to the brine. Whisk in the sour cream.
3. Coarsely chop pickles (you should end up with about 3 cups). Add to brine.
4. Time for a taste check! The base should be tart and refreshing, with a demure hint of silkiness from the sour cream. If it's too tart for your liking, whisk in more sour cream to taste.
5. Coarsely chop 1 cup each of dill, chives, and radishes, and add to soup.
6. Ladle soup into bowls and sprinkle 1 chopped hard-boiled egg on top of each bowl, along with a good crack of black pepper and a drizzle of olive oil. (You won't need salt.)
7. Once you've tasted the more-or-less classic version, go ahead and riff. If your bodega sells cooked beets, grate a few into the soup. Add a handful of other herbs (mint is particularly nice), or chopped seedless grapes, or a few ribbons of your favorite deli ham.

pickles, kefir, sour cream, dill, chives, radishes, eggs

Taken from food52.com/recipes/71818-bokroshka-bodega-okroshka-with-kefir-and-pickle-brine (may not work)