Okroshka vegetarian (Russian cold soup / summer soup)
A combination of crunchy vegetables, fresh herbs and cold kvass or kefir with water – okroshka is the perfect meal on hot summer days. It tastes refreshing, light and incredibly delicious. Served on the terrace, in the garden or on the balcony for lunch or dinner, Russian cold soup is a pure pleasure, which is healthy and filling to boot. According to this recipe you can make the Russian summer soup vegetarian yourself.
Servings 4
Ingredients
- 200 g cucumbers
- 150 g radishes (approx. 10 pieces)
- 230 g potatoes (approx. 3 medium sized, peeled)
- 2 eggs
- 3 spring onions
- 1 bunch of dill
- 500 g kefir or natural yogurt
- approx. 500 ml cold water
- 1 tbsp mustard (alternative)
- salt
to serve
- sour cream
Instructions
- Boil potatoes. Hard boil eggs. Let both cool.
- Cut cucumbers, radishes, potatoes and eggs into small cubes, chop spring onions and dill and put everything into a saucepan or mixing bowl.
- Add kefir or natural yogurt, gradually pour cold water over it until the desired consistency is reached, and stir.
- Add mustard to soup according to taste and season with salt.
- Divide the soup into plates, add about 1 tablespoon of sour cream per plate according to taste and stir it.
Notes
- Other herbs can be added to the cold soup to taste.
- Potatoes and eggs are best cooked a day in advance and left to cool overnight. The next day they can be better cut into small cubes and do not disintegrate.
- Instead of yogurt or kefir, buttermilk also works.
- The amount of water can be adjusted depending on the desired consistency of the soup.
- Instead of ordinary water you can use mineral water.
- Kefir or natural yogurt and water in the recipe can be replaced by about 1 l of kvass.
- Note the detailed tips and tricks for DIY from okroschka above in the post.