Okroshka Cold Summer Soup Food

RUSSIAN OKROSHKA

Russian Okroshka image

Cold Summer Soup also known as Russian Okroshka, is creamy, crunchy and delicious, and perfect refreshed and recharged soup for the summer.

Provided by Catalina Castravet

Categories Soup

Time 30m

Number Of Ingredients 11

Ingredients

8 cups cold water (boiled and cooled to room tempreture)
1/3 cup sour cream
3½ Tbsp vinegar (divided)
2½ tsp salt
1/2 cup green onion (finely chopped)
1 lb. organic ham (diced)
4 medium potatoes (peeled and diced into cubes)
4 hard-boiled eggs (diced)
4 medium cucumbers (diced)
6 large radishes (diced)
1/2 cup dill (throughly washed and chopped)

Steps:

Place diced potatoes into a medium pot and cover with water. Add 1 Tbsp vinegar and bring to a boil, continue boiling for 10 minutes or until the potatoes are just cooked.
Drain potatoes and carefully rinse with cold water to cool down.
In the meantime, boil the eggs and cool them in ice cold water.
On a cutting board dice the 2 whole eggs and 2 egg whites (set 2 yolks aside), cucumbers, radishes and ham. Chop the dill and green onions and place everything in a large pot.
In a separate large bowl, whisk together sour cream and remaining 2 egg yolks until combined, add the 8 cups of boiled cooled water, remaining 2½ Tbsp of vinegar and 2½ tsp of salt, whisk gently until combined. Pour the mixture into the pot over the rest of the ingredients. Gently stir to combine.
Let the veggies soak all the flavors for 2-3 hours before serving.
The soup must be kept if the refrigerator and served cold.
This is the type of soup that gets better and better the second day!

Nutrition Facts : Calories 274 kcal, Carbohydrate 18 g, Protein 19 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 131 mg, Sodium 1467 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

OKROSHKA - COLD SUMMER SOUP

Okroshka - Cold Summer Soup image

Okroshka is a cold Russian soup that can be made with any available crunchy summer veggies, herbs and eggs. All served with powerful pro-biotic broth.

Provided by Gastro Senses

Categories Soup

Time 20m

Yield 6 - 8

Number Of Ingredients 12

Ingredients

3 medium potatoes
4 eggs
3 - 4 medium cucumbers
1 bunch (about 8) radishes
2 green onions
1 bunch fresh dill
1 mint sprig
2 tsp dijon mustard
1 L buttermilk
juice from 2 lemons + more for garnishing
salt and pepper to taste
optional toppings: micro greens, hemps seeds, edible flowers

Steps:

Cook potatoes by baking or boiling them. The potatoes are done when they are tender all the way through. You can test this by poking the potato with a fork, paring knife, or skewer. Let the potatoes cool down, then peel and finely chop them.
Boil eggs and peel them. Separate the whites from yolks. Set yolks aside on a plate. Chop the whites and add them to the bowl with potatoes.
Then dice the cucumbers, radishes, green onion and herbs. Mix well and season with salt and pepper.
Prepare the base for Okroshka by combining all the buttermilk base ingredients + egg yolks in the food processor or blender. Put the mixture into the fridge for at least 30 minutes.
Divide the chopped vegetables between the serving plates and pour the buttermilk base on top. Garnish with fresh herbs, micro greens, and more lemon juice. If the mixture is too thick add cold filtered water 1:1 to the buttermilk base mixture or to your taste.
Enjoy!

OKROSHKA (CHILLED YOGURT SOUP)

Okroshka (Chilled Yogurt Soup) image

This is an Uzbek version of a Russian soup. In Russia, the soup is made with Kvass (a national drink made with brewer's yeast and rye bread). In Uzbekistan, the soup is made with fermented mare's (horses) milk. I prefer to use a thinned plain yogurt. My husband, who is not adventurous, loves this soup in the summer and we have it often. The original recipe came from "Please to the Table - The Russian Cookbook" by Anya von Bremzen and John Welchman. I have modified it quite a bit so think I can almost, not quite, call it my own recipe. Prep time does not include chilling time.

Provided by Diplo-mom

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 hard-cooked eggs, yolks only
1 teaspoon Dijon mustard
1/2 teaspoon sugar
6 cups plain yogurt (consistency of a yogurt drink)
1/2 cup milk
1 cup red radish, diced
1 large potato, peeled, boided and diced
1 1/2 cups cucumbers, peeled, seeded and diced
1 cup ham, diced
1/3 cup green onion, chopped
2 tablespoons fresh dill, chopped
salt & freshly ground black pepper

Steps:

In a large bowl, mash the egg yolks with the back of a fork. Stir in mustard and sugar. Gradually add the yogurt and mix well. Refrigerate the soup for at least one hour and up to one day.
In another bowl, mix together the radishes, potato, cucumber, ham, green onions and dill. Place this mixture into the yogurt mixture just before serving. Add salt and pepper to taste.

Nutrition Facts : Calories 272.2, Fat 12.4, SaturatedFat 6.7, Cholesterol 176, Sodium 186.1, Carbohydrate 25.9, Fiber 2, Sugar 13.6, Protein 15.1

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