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Traditional Russian Okroshka
Okroshka is often made with rye kvass, a grain-based fermented beverage popular in Russia. This version, however, uses milk kefir. It’s less common, but still traditional.
INGREDIENTS:
- 1/4 cup finely chopped scallions
- 1/4 cup finely chopped dill
- 1 small bunch radishes, cut in half and thinly sliced
- 1 small cucumber, peeled and cut into small dice
- 4 hard-boiled large eggs, cut into small dice
- 2 midsize boiled waxy potatoes (red or golden), cut into small dice
- 3 cups plain milk kefir
- 1-2 cups water
- Salt and pepper to taste
INSTRUCTIONS:
- Combine chopped scallions, dill, radishes, cucumber, eggs, and potatoes in a medium bowl. In a separate bowl combine kefir and water until desired consistency, remembering that the end result is a soup, not a salad.
- Add water to milk kefir until desired consistency is reached.
- Pour kefir-water mixture over vegetables and season to taste with salt and pepper.
Testimonials
The bread they carry is amazing, it’s called country rye bread.Great for Eastern Europeans and anyone that doesn’t like spongy fluffy American bread. I drive 30 minutes each way just to get their products. They have amazing Prosciutto. They also carry high quality diary and frozen fruit. High selection of canned and in jars vegetables like tomatoes, mushrooms and etc. My whole family goes there. I highly recommend it.
I love Russian food – true comfort food!
Great Polish and Ukrainian food.
I especially love their chebureki with pork and with lamb meat. These are the best, juicy, genuine recipe-made chebureki in Chicago. My advice, before visiting this store call them and ask a seller to hold several chebureki for you because they will go fast. Also ther pierozhki with cabbage, vatrushki with cottage cheese are good too.