Okroshka Russian Cold Soup (Oкрошка)
Cold summer soup using cooked potatoes and eggs and fresh vegetables that are chopped into small pieces. Refreshing!
Servings: 8
Ingredients
- 4 Medium Potatoes
- 3-4 Cooked eggs
- ½ English cucumber (or equivalent smaller cucumbers)
- 7 Radishes (half a bunch)
- 5.8oz (165g) Bologna type meat or ham (omit for vegetarian option)
- 2-2¼cups (500g) Buttermilk (doesn't need to be exact)
- 1 bunch Fresh dill
- 1 bunch Green onion
- ½ cup (100g) Sour cream
- 6 cups Boiled water (needs to be cold)
- 1 tsp Salt (or to taste)
- Juice of one lemon
- Black pepper, to taste
Instructions
- Prepare your cold boiled water (best to do the night before).
- Add whole potatoes to small pot, cover with water and cook for about 20 minutes or until done (they should be soft when poked with a fork). Take out, let cool, and peel. Set aside.
- Hard boil the eggs (mine take 10 minutes). Let them cool and then peel and set aside.
- Chop potatoes, cucumbers, meat, radishes and eggs by either using a vegetable chopper or knife (see note). Transfer all to a big pot.
- Chop dill and green onion. Add to the pot.
- Put sour cream into a small bowl or cup. Liquefy sour cream by adding a tablespoons of water at a time and mixing well after each addition. It should have the consistency of heavy whipping cream.
- Juice the lemon.
- Add buttermilk, liquefied sour cream, lemon juice, water and salt to the pot with chopped vegetables. Mix well.
- Let the soup stand to absorb the flavors more (optional).
- Serve with bread or a crusty baguette.
- Store in the fridge for up to 2-3 days.
Notes
-Chop eggs with a knife as a vegetable chopper usually just makes them crumble.
-You will probably not use up all the water, but it's good to have enough cooled off (in case you like your soup more liquid).
-Use the same cold water to liquefy the sour cream.