Bokroshka (Bodega Okroshka With Kefir And Pickle Brine)

1. 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. 2

   Shake the kefir well and add it to the brine. Whisk in the sour cream.

3. 3

   Coarsely chop pickles (you should end up with about 3 cups). Add to brine.

4. 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. 5

   Coarsely chop 1 cup each of dill, chives, and radishes, and add to soup.

6. 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. 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.

* Per serving · 4 servings · Values may vary.

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