Okroshka is a refreshing Russian cold soup made with a combination of vegetables, herbs, and a sour base like kefir or kvass. It’s perfect for a light and cool meal, especially during hot weather.
Here’s a traditional okroshka recipe:
Ingredients:
- 2 cups kefir (Yoghurt is a good alternative)
- 2 cups cold water
- 2-3 boiled potatoes, peeled and diced
- 1-2 cucumbers, diced
- 2-3 hard-boiled eggs, diced
- 1 cup radishes, diced
- 1 bunch fresh dill, finely chopped
- 1 bunch fresh parsley, finely chopped
- 1 bunch green onions, finely chopped
- Salt and black pepper to taste
- Ice cubes (optional, for serving)
- Optional garnishes: fresh mint leaves, additional dill or parsley
Instructions:
- Prepare the Ingredients: a. Boil the potatoes and eggs. Let them cool, then peel and dice them. b. Dice the cucumbers and radishes. c. Chop the dill, parsley, and green onions finely.
- Combine Kefir and Water: a. In a large mixing bowl, combine kefir and cold water. Mix well until smooth.
- Add Vegetables and Herbs: a. Add the diced potatoes, cucumbers, radishes, and eggs to the kefir-water mixture. b. Stir in the chopped dill, parsley, and green onions.
- Season the Soup: a. Add salt and black pepper to taste. Adjust the seasoning according to your preference.
- Chill and Serve: a. Refrigerate the okroshka for at least 2-3 hours to allow the flavors to meld and for it to become cold. b. Serve the chilled okroshka in bowls. If desired, add ice cubes to each bowl for extra chilliness. c. Garnish with fresh mint leaves, additional dill, or parsley before serving.
Okroshka is typically served with rye bread or traditional Russian soda bread (borodinsky bread). It’s a light and nutritious summer dish, perfect for staying cool and refreshed. Enjoy!
Also read: Russia, borscht – aka winter comfort food
