Okroshka – The Cold, Russian Summer Soup

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Okroshka is originally a Russian recipe. It’s an amazing cold and refreshing yoghurt soup that is often enjoyed in the long summer months in Uzbekistan. Although, it is better known in Uzbekistan as more of a salad drink than a soup. It’s a nourishing textural delight, with the combination of crunchy cucumbers and radishes and the softness of boiled cubed potatoes and eggs. The herbs add an enticing aroma. The smoothness of the yoghurt or kefir used, just brings it all together so perfectly, adding a touch of tang. You can keep this recipe vegetarian, however, in Russia, it is common to add processed sausage or ham. In Uzbekistan, they add pre-cooked and chopped meat or chicken, which I think is much healthier.

Ingredients For Okroshka Soup

  • 4 small Asian cucumbers
  • 5 small radishes (or 1 large one)
  • 3 medium potatoes
  • 5 hard boiled eggs
  • 1 cup of fresh dill
  • 3 green onions (or 1 cup parsley)
  • 3 cups of yoghurt, kefir, or buttermilk
  • 3 cups carbonated mineral water
  • salt to taste
  • ½ lemon juice or 2 tbsp white vinegar (optional)
  • 1-2 tbsp soured cream (optional)

How to make Russian Okroshka Soup

  • Wash and boil the potatoes whole with the skin on, then leave to fully cool before peeling with your fingers. Cut and dice them small.
  • Prepare the hardboiled eggs, peel, and dice into the same size as the potatoes.
  • If you choose to use meat, marinate, and cook well. Let it completely cool before dicing it into the same size as the other ingredients.
  • Wash and dice the cucumbers & radishes in size proportion.
  • Place all the dry ingredients into a large bowl.
  • Wash and finely chop the herbs and add them to the bowl.
  • Give everything a good mix to combine. Place into a refrigerator and chill for about 30 minutes or more.
  • Mix all the wet ingredients in a blender and season to taste.
  • When serving, divide the vegetable mixture equally into each bowl then pour the chilled liquid mixture over the vegetables.
  • Garnish the bowls with a slice of lemon or some chunky cut cucumbers, parsley or dill.

Please note: When you want to prepare this recipe in advance, store the dry ingredients in the refrigerator separately from the wet ingredients. Then mix them just before serving.

Okroshka – Russian Cold Soup

Okroshka is originally a Russian recipe. It’s an amazing cold and refreshing yoghurt soup that is often enjoyed in the long summer months in Uzbekistan. Although, it is better known in Uzbekistan as more of a salad drink than a soup. It’s a nourishing textural delight, with the combination of crunchy cucumbers and radishes and the softness of boiled cubed potatoes and eggs. The herbs add an enticing aroma, and the smoothness of the yoghurt or kefir used just brings it all together so perfectly, adding a touch of tang. I kept this recipe vegetarian, however, in Russia, it is common to add processed sausage or ham. In Uzbekistan, they add pre-cooked and chopped meat or chicken, which I think is much healthier.
Servings 6
Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes

Ingredients

  • 4 small Asian cucumbers
  • 5 small radishes or 1 large one
  • 3 medium potatoes
  • 5 hard boiled eggs
  • 1 cup of fresh dill
  • 3 green onions or 1 cup parsley
  • 3 cups of yoghurt kefir, or buttermilk
  • 3 cups carbonated mineral water
  • 1 tbsp salt to taste
  • ½ lemon juice or 2 tbsp white vinegar optional
  • 1-2 tbsp soured cream optional

Instructions

  • Wash and boil the potatoes whole with the skin on, then leave to fully cool before peeling with your fingers. Cut and dice them small.
  • Prepare the hardboiled eggs, peel, and dice into the same size as the potatoes.
  • If you choose to use meat, marinate, and cook well. Let it completely cool before dicing it into the same size as the other ingredients.
  • Wash and dice the cucumbers & radishes in size proportion.
  • Place all the dry ingredients into a large bowl.
  • Wash and finely chop the herbs and add them to the bowl.
  • Give everything a good mix to combine. Place into a refrigerator and chill for about 30 minutes or more.
  • Mix all the wet ingredients in a blender and season to taste.
  • When serving, divide the vegetable mixture equally into each bowl then pour the chilled liquid mixture over the vegetables.
  • Garnish the bowls with a slice of lemon or some chunky cut cucumbers, parsley or dill.
    summer,Russian cuisine,Uzbek food,potatoes,radish,boiled egg,yoghurt,kefir,Ayran,buttermilk,cucumbers,herbs,dill,parsley,spring onion
Course: Soup
Cuisine: Russian, Uzbek
Keyword: no-cook recipes, summer

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