“Okroshka” – Russian Cold Soup

I was curious about the history of this authentic Russian dish, but my research wasn’t very successful. Besides many and then again more variations of Okroshka’s recipes, I couldn’t find much of details related to this dish…. Seems its history has been lost in centuries. Those that know Russian language, for sure will make a connection from the name of the soup to the method of how it is being made, since majority of the ingredients should be finely cut. It literally means “chop” or “крошить” in Russian. Basically, Okroshka is a salad made into a soup! As unusual as this might sound, if you never tried it, be adventurous and try making this light and refreshing, yet filling summer soup. Why summer? Because it is always eaten cold, so perfect for hot summer weather! I absolutely LOVE this soup! Plus…it really doesn’t require much of cooking – the biggest effort is to chop all the ingredients!

Okroshka

Are you still with me? Awesome… here is how I make Okroshka:

Servings:  Hmmm…this is a tough one. It all depends on how much you like this soup. But those that love it, will ask for seconds and thirds:) Nonetheless, if you follow this recipe, you will have plenty for a big company!

Ingredients:

6 medium potatoes
11 radishes
4 cucumbers
9 eggs
7 sausages (Vienna, but other type of meat as ham or bologna will work just fine)
1 quart buttermilk
1/2 cup sour cream
1 quart water (boiled and then cooled and refrigerated)
1 medium bunch dill
2 table spoons salt
1 tea spoon black pepper

Okroshka

1. Boil eggs, cool in cold water, peel and set aside. Boil potatoes until they are just tender and can be easily pierced with a fork. Don’t overcook or potatoes will fall apart and turn into mush in the soup. Peel skin off the potatoes and set aside.

2. Wash and trim radishes, wash cucumbers and peel skin.

3. Now cut potatoes, cucumbers, eggs and sausages into small cubes. You can do it by hand or use one of those choppers/cutters if you have one. When it comes to chopping, my helper in this task is a “Salad Chef” . By using this great tool, I significantly reduce the preparation time and it also helps with making the finished product look great, since all the pieces are of the same size. On the photo below is the the exact tool I use.

 

Salad Chef

4. Place cut up potatoes, eggs, cucumbers, and sausages into a deep dish or a pot that is large enough to hold all of the vegetables and liquid (to be added).

5. Take 2/3 of dill and make it into a pasty consistency using a food processor. Remove fronds from the remaining 1/3 of dill. Add dill-paste and dill fronds to the chopped ingredients. Gently mix everything.

OkroshkaOkroshka

6. Now let’s do a little magic and turn this salad into a soup. To make a liquid for the soup — in a bowl, add buttermilk, water (previously boiled, cooled and refrigerated – must be cold), sour cream (adds wonderful touch of creaminess – yum!) salt and pepper and mix everything. Taste the liquid and adjust the seasoning according to your taste. Also, depending on how thick or thin you’d like this soup to be, you might want to adjust the amount of liquid. The ratio of buttermilk and water is 1-to-1, so easy to figure this out. Adding a couple more spoonfuls of sour cream won’t spoil the deal either!

Okroshka

7. Pour the liquid over the chopped ingredients and mix everything gently scooping the thick layer of chopped goodness from the bottom. Taste again and add more salt/pepper if needed.

Okroshka

8. Serve right away or refrigerate. Okroshka can last refrigerated for 2-3 days without loosing its wonderful taste. Just make sure to mix it gently before serving.

Enjoy!! Or how it is said in Russian – Приятного аппетита!

Okroshka

Let me know if you love Okroshka just as much as I do!

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"Okroshka" - Russian Cold Soup
 
Prep time
Cook time
Total time
 
Light and refreshing, yet filling cold summer soup.
Author:
Recipe type: Cold Soup
Cuisine: Russian
Serves: Many
Ingredients
  • 6 medium potatoes
  • 11 radishes
  • 4 cucumbers
  • 9 eggs
  • 7 sausages (Vienna, but other type of meat as ham or bologna will work just fine)
  • 1 quart buttermilk
  • ½ cup sour cream
  • 1 quart water (boiled and then cooled)
  • 1 medium bunch dill
  • 2 table spoons salt
  • 1 tea spoon black pepper
Instructions
  1. Boil eggs, cool in cold water, peel and set aside. Boil potatoes until they are just tender and can be easily pierced with a fork. Don’t overcook or potatoes will fall apart and dissolve in the soup. Peel skin off the potatoes and set aside.
  2. Wash and trim radishes, wash cucumbers and peel skin.
  3. Now cut potatoes, cucumbers, eggs and sausages into small cubes. You can do it by hand or use one of those choppers/cutters if you have one. When it comes to chopping, my helper in this task is a “Salad Chef” . By using this great tool, I significantly cut the preparation time and it also helps with making the finished product look great, since all the pieces are of the same size.
  4. Place cut up potatoes, eggs, and cucumbers into a deep dish or a pot that is large enough to hold all of the vegetables and liquid.
  5. Take ⅔ of dill and make it into a paste using a food processor. Remove fronds from the remaining ⅓ of dill. Add creamed dill and dill fronds to the chopped ingredients. Gently mix everything.
  6. Now let’s do a little magic and turn this salad into a soup. To make a liquid for the soup, in a bowl, add buttermilk, water (previously boiled, cooled and refrigerated – must be cold), sour cream (adds wonderful touch of creaminess – yum!) salt and pepper. Taste the liquid and adjust the seasoning according to your taste.
  7. Pour the liquid over the chopped ingredients and mix everything gently scooping the thick layer of chopped goodness from the bottom. Taste again and add more salt/pepper if needed.
  8. Serve right away or refrigerate. Okroshka can last refrigerated for 2-3 days without loosing its wonderful taste. Just make sure to mix it gently before serving.

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