Okroshkachilledyogurtsoup Recipes
OKROSHKA (CHILLED YOGURT SOUP)
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
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
OKROSHKA (UKRAINIAN VERSION)
Make and share this Okroshka (Ukrainian Version) recipe from Food.com.
Provided by Member 610488
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil the chicken breast. Drain and chill the chicken. Reserve the chicken stock and chill.
- Peel the hard boiled eggs. Remove the egg yolk and dice the egg white. Combine the egg yolk with some mayonnaise/buttermilk to make a paste.
- Chopped the green onions green part only. Sprinkle with some salt and mash with a fork to remove the sharpness from the green onions.
- Dice the cooled chicken breasts.
- Combine all the chopped vegetables. Toss the vegetables to mix well.
- Blend in the mayonnaise/buttermilk egg yolk mixture.
- Add the chopped chicken and toss. Add more mayonnaise or buttermilk to taste.
- Add the cooled chicken broth. Add more cold water if needed as it has to be soupy.
- Squeeze the juice from 1/2 lemon to the soup. Stir then refrigerate the soup for at least 20 minutes before serving.
- When ready to serve, toast some bread and flavour the bread by rubbing a garlic clove over the toasted bread. Serve the Okroshka with the toasted bread and a dollop of sour cream. Okroshka can be kept in the refrigerator to up to 3 days.
Nutrition Facts : Calories 923, Fat 43, SaturatedFat 16.6, Cholesterol 465.1, Sodium 580.4, Carbohydrate 61.3, Fiber 6.6, Sugar 20.7, Protein 72.4
TRADITIONAL BABA GHANOUSH
A traditional recipe for this eggplant dip. It consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread and you have yourself a delicious-and-light appetizer.
Provided by IMANKAY
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 50m
Yield 3
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
- Cut a shallow slit along the side of the eggplant and place into a baking dish.
- Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
- Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 5.3 g, Fat 8.7 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 1.2 g, Sodium 11.6 mg, Sugar 0.2 g
ABDOOGH KHIAR (CHILLED BUTTERMILK CUCUMBER SOUP)
This beautiful and simple classic Iranian cold soup is destined for those hot summer days when all you want to do is pull up a chair inside the fridge. Doogh refers to the buttermilk that comes from the process of churning yogurt butter, but this dish is often prepared with a mixture of yogurt and water. Here, tangy, creamy buttermilk is blended with plain yogurt for a soup with extra body. An array of cooling, crunchy, sweet and savory ingredients are then added to the base, along with herbs and spices for a refreshing, satisfying meal.
Provided by Naz Deravian
Categories soups and stews, appetizer, main course
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- If using dried rose, crumble a few petals coarsely for garnish and set aside. Place the rest on a cutting board and chop as finely as possible.
- Place the buttermilk, yogurt and 1 teaspoon salt in a blender and blend until frothy, about 30 seconds, or whisk together in a large bowl until smooth and frothy. If you used a blender, pour the mixture into a large bowl. Add the cucumbers, raisins, walnuts, dill, chives, dried mint and 1/4 teaspoon of the finely chopped rose petals. Stir well to combine and season to taste with more salt. Cover and refrigerate to chill and allow the flavors to come to life, at least 1 hour and up to overnight.
- Just before serving, toast the lavash or bread until crisp but not burned, and break into pieces. Stir the soup to mix. It should be the consistency of a thin, runny soup. If it's too thick, thin it out with water or more buttermilk, 1 tablespoon at a time. Keep in mind that you will be adding ice cubes, which will also thin out the soup as they melt. Divide the soup among serving bowls and add the ice cubes. Garnish the top as creatively as you like with crumbled dried rose petals, cucumber, dried mint, dill sprigs, raisins, walnuts and fresh mint leaves. Add the bread pieces right before serving or serve on the side.
COLD YOGURT SOUP (ABDOOGH KHIAR)
This refreshing soup, made with cooling ingredients and served icy cold, is the perfect light lunch on a hot day. I enjoy it all summer-and I always have the best naps after eating it. You can make the yogurt mixture ahead and keep it in the fridge and just dish out a bowl whenever you like. Though optional, the rose petals make it pretty and quintessentially Persian. You can usually find food-safe dried rose petals in Middle Eastern supermarkets.
Provided by Shadi HasanzadeNemati
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Puree yogurt, salt, and dried mint in a blender with enough of the water to create a smooth, thin soup. It will thicken some when you add the bread.
- Divide the cucumbers, raisins, walnuts, and herbs among four bowls.
- Pour one-fourth of the yogurt mixture into each bowl.
- Top with rose petals, and add a few ice cubes to each bowl.
- Tear bread into small pieces and add some to each bowl. Let bread soak 5 to 7 minutes before serving. Serve cold.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 33.2 g, Cholesterol 22.5 mg, Fat 15.4 g, Fiber 2.6 g, Protein 11 g, SaturatedFat 5.6 g, Sodium 793.1 mg, Sugar 13.1 g
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OKROSHKA - KITCHEN GEEKERY
Today, there are many experimental recipes for this dish, but below we offer a classic Okroshka with kvass at its base. Kvass is a traditional fermented Slavic beverage made from rye bread and is refreshing drink popular on summer days. Prep Time 30 mins. Total Time 40 mins. Course Soup. Cuisine Russian. Servings 4. Ingredients . 4-5 potatoes; 5 hard-boiled eggs; 8 radishes; …
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Submit a Recipe; Site Search; Okroshka (Russian Cold Soup) Ingredients. 1 bunch green dill, chopped 1 bunch green onion, finely chopped 1 bunch radishes, cubed 200 g lean sausage, cubed 6 hard boiled eggs, cubed 1 cucumber (fresh), cubed 250 g sour cream 1/2 tsp salt pinch black pepper ...
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