Vegetarian okroshka on kefir

Thoroughly wash the carrots from the soil. Without peeling the peel and cutting off the tails, put it in a pot with cool water and set to boil. Depending on the size of the root crop, this will take approximately 30 minutes. Wash and peel the potato tubers. If they are large, cut them in half so that they cook faster. Put them in a separate pan, fill with cold water and put on the included stove. After boiling water, pour salt into the pan, reduce the power of the stove. We will cook vegetables until soft for 15-20 minutes. To make potatoes more fragrant, you can add a leaf of parsley or allspice to boiling water. Let the boiled vegetables cool down to room temperature.

Wash the radishes, cut off the stems. Cut the vegetables into quarter rings or cubes if the radish is large.

Wash fresh cucumbers. Cut them into a cube about the same size as the radish.

Separate the dill and parsley from the stems. Wash and finely chop the greens. Cut green onion feathers into thin rings.

Peel the cooled boiled carrots and cut into cubes.

Grind boiled potato tubers in the same way.

In a serving bowl, mix chopped vegetables and herbs in equal proportions. For convenience, you can mix all the ingredients in a tureen, and then pour the finished vegetarian okroshka into plates or broth bowls.

In a separate bowl, combine kefir and cold sparkling water. Add salt and lemon juice to taste to taste. There are no exact proportions, be guided by your taste. Pour the prepared mixture over the vegetables and stir. Decorate the okroshka with a sprig of parsley and serve it as a cold soup.
Enjoy your meal!