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.
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.