For a quick and easy lunch that you can enjoy on the patio, in the summer sun, when it is too hot to cook in the kitchen, look no further than our okroshka recipe
Okroshka Recipe
Okroshka is a great way to eat a healthy, filling meal, rich in nutrients and protein, that doesn’t require you to spend hours making a soup or stew.
Every mouthful of this soup is rich, creamy, earthy, and moist. Ham or sausage adds a touch of tenderness and smokiness. Make okroshka with your family and friends for a summer lunch or dinner you can enjoy in the sun.
What is Okroshka?
Okroshka, a cold soup traditional to Russian cuisine, Eastern Europe and the Middle East, is often prepared in the summer. The soup comprises several chopped vegetables such as cucumbers and carrots, boiled potatoes and eggs. Later versions of the recipe used kvass instead of whey and kefir.
Ingredients
First, make sure you have the following ingredients.
This recipe makes 4 servings
Eggs 3
Potatoes – 3 medium potatoes
Cucumber 3 small cucumbers or 1 English cucumber
Radishes 8 radishes (100 grams or 3.5 oz
Sausage* 2.5 cups cubed (300 grams or 10.5 Oz)
Kefir 3 cups (700ml).
Sour Cream – 3 tbsp
Dill- A handful (20 grams or 0.7 oz).
Spring Onions – 3 large spring onions
Salt 1/2 tbsp
Apple Cider Vinegar – 1 tbsp
Ice-Cold Water – 2 cups
Note: Our recipe used two types of lightly smoked sausages. Any ready-to-eat sausage, ham, or roast chicken breast can be used.
Step-by-Step Instructions
Step 1 Boil the potatoes and peel them. Then chop them into small cubes.
Place the potatoes in a large pot. Add a pinch of salt and cover with cold water.
Cover the pot with a lid and bring it to a boil over high heat. Then reduce the heat to medium to allow for a quick simmer. Let the potatoes simmer for approximately 25-30 minutes or until they are tender when pierced using a fork. Set the potatoes aside once they are done.
When the potatoes are cool, peel them and cut them into small cubes.
Step 2 Boil the eggs while the potatoes boil. Bring the eggs to a boil in a saucepan. Boil for 5 minutes. After five minutes, place the eggs in a pot with cold water. Let them cool down for 10 minutes before peeling and chopping them.
Step 3 Chop the cucumber, sausage and radishes. Add them to a large pot or large bowl. Add the potatoes and chopped eggs.
Step 4 Finely chop spring onions and dill, then add them to the pot/bowl.
Step 5 Add the kefir and sour Cream to a small bowl. Season with salt and vinegar.
Mix the ingredients with a whisk or fork.
Step 6 Add the kefir mix to the pot/bowl with chopped ingredients, then gently mix.
Step 7 Once everything has been combined, and it’s time for you to make soup consistency by adding ice-cold liquid. Our recipe called for 2 cups of ice-cold liquid.
Step 8 Okroshka tastes best when refrigerated for at least 30-60 mins. Add ice cubes to the ice-cold water to speed up the cooling process.
When you are ready to serve the soup, spoon or scoop some into a bowl.
Okroshka is a simple dish that combines a salad’s simplicity with a cold drink’s refreshing qualities. All the delicious aromas and flavours, from the meat’s richness to the vegetables, are preserved in a creamy cold mixture of sour Cream and kefir and preserved beautifully. This Russian classic will keep you cool, nourished and satisfied all summer.
Okroshka
3 eggs
3 medium potatoes
3 small cucumbers or 1 English cucumber
8 Radishes
2.5 cups cubed smoked sausage (300 grams or 10.5 Oz)
3 cups (700ml) of kefir
3 tablespoons sour Cream
A handful of dill (20 grams or 0.7 oz).
Three large spring onions
1/2 tbsp salt
1 tbsp apple cider vinegar
2 cups ice-cold,
Instructions
Boil the potatoes and peel them. Then chop them into small cubes.
Place the potatoes in a large pot. Add a pinch of salt and cover with cold water.
Cover the pot with a lid and bring it to a boil over high heat. Then reduce the heat to medium to allow for a quick simmer. Let the potatoes simmer for approximately 25-30 minutes or until they are tender when pierced using a fork.
Set the potatoes aside to cool off once they are done. Once the potatoes are cool, peel them and cut them into small cubes.
Boil the eggs while the potatoes are boiling. Bring the eggs to a boil in a saucepan. Boil for 5 minutes. After five minutes, place the eggs in a pot with cold water. Let them cool down for 10 minutes before peeling and chopping them.
Chop the cucumber, sausage, and radishes and place them in a large pot or bowl. Add the potatoes and chopped eggs.
Finely chop the spring onions and dill, then add them to your pot/bowl.
Add the vinegar, kefir, sour Cream, salt, and sugar to a smaller bowl. Mix the ingredients with a whisk or fork.
Mix the kefir mixture in a bowl with the chopped ingredients.
After you have given everything a good mix, it is time to make soup consistency by adding ice-cold liquid. Our recipe called for 2 cups of ice-cold.
Okroshka tastes best when refrigerated for at least 30-60 mins. Add ice cubes to the ice-cold water to speed up the cooling process.
When you are ready to serve the soup, spoon or scoop some into a bowl.
