Prep 10 mins
Cook 15 mins
Both my parents were from farm families. Fresh milk was allowed to stand until it clabbered and was eaten for dinner or as a snack. Most of us don't have that resource and while I have seen clabbered milk at the market, it's a bit thin, to my taste. I now make my own kefir which is a wonderful substitute. I like to add some half and half to my usual milk while making the kefir to add some richness.
- 2 -3 cups cold kefir
- 3 medium potatoes
- 2 tablespoons chopped fresh dill or 2 tablespoons chives
- salt, to taste
- diced cucumber
- diced radish
- chopped scallion
- Peel, slice and boil the potatoes until done.
- Pour the kefir into two bowls or soup mugs. Season to taste with salt and garnish with dill or chives. (I like to add the optional ingredients, lovage also in the summer, to make a dairy-herb gazpacho type of soup!). Serve it cold!
- Serve with the potatoes on the side.