When it's hot outside, there is no desire to eat hot soup or borscht at all. Here is the cold star dish.  It comes out very tasty if you combine sorrel with kefir, lots of greens and seasonal vegetables. The dish is very refreshing.

The idea of cooking okroshka on kefir with sorrel is published on the Instagram page of the famous Ukrainian chef Volodymyr Yaroslavskyi (yaroslavskyi_vova). All the ingredients are light and low-calorie, but it comes out very hearty.

Ingredients for 2 servings:

• 350 g kefir 1% fat
• 2 eggs
• 25 g delicate mustard
• 80 g cucumber
• 60 g radish
• 80 g boiled potatoes
• 120-150 g sorrel leaves
• parsley greens, onion, dill
• salt

Method of preparation:

1. Separate boiled eggs for 9-10 minutes into yolk and white.

2. Rub the yolks with salt and mustard.

3. Peel sorrel leaves from stem and whisk with kefir until smooth.

4. Add to the yolks, stir and season to taste.

5. Chop the egg whites, cucumbers, radishes, boiled potatoes and herbs.

6. Add everything to the kefir mixture. Salt again to taste.

7. Set aside in the refrigerator to infuse for 30 minutes.

Also on OBOZREVATEL you can read the recipes:

• Cold borscht
• Cold kholodnik with ham
• Green borscht