Okroshka Cold Summer Soup Recipes

RUSSIAN OKROSHKA

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!

OKROSHKA - COLD SUMMER SOUP

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!