In summer, almost all of our friends are 80% made of okroshka. At first, I planned to make it with goat whey and shrimp or crab meat, but I decided to try a lighter version for those who, for various reasons, avoid dairy. Okroshka on kombucha. With tofu. And a bit of avocado.
I should note right away that I use homemade kombucha and always ferment it completely so that there’s no residual sugar left. Kombucha is a healthier alternative to kvass.
- 3 liters of unsweetened kombucha
- 5 cucumbers
- 4 pink potatoes, baked or boiled
- 10 large radishes
- a bunch of dill
- 250 g tofu
- 1 Haas avocado
- 4-5 tbsp Dijon mustard
- sea salt
- 50-60 ml natural apple cider vinegar
- 4-5 boiled eggs
For those craving a smoky "chorizo" flavor, you can add a tablespoon of smoked paprika. But honestly, I find it delicious as is. Really. The pot was completely full!
For those craving a smoky "chorizo" flavor, you can add a tablespoon of smoked paprika. But honestly, I find it delicious as is. Really. The pot was completely full!
