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Okroshka Soup
Okroshka is a light, healthy soup eaten in the summer in Russia and Ukraine. It's a lovely combination of sweet, sour and tangy flavors that, along with its chilled temperature, make it doubly satisfying and refreshing.
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Servings
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Ingredients
  • 4 medium beets cooked, peeled and chopped or thinly sliced
  • 3 medium potatoes peeled, diced and steamed until just tender
  • 1 small English cucumber chopped
  • 1/2 pound Ham diced, (optional)
  • 1 cup scallions finely chopped
  • 3 Tbsp fresh dill chopped, divided
  • 4 cups kefir fresh, unsweetened, or non-Greek plain yogurt
  • cold water 3-4 cups, or as desired
  • 1/2 cup sour cream more or less as desired
  • Himalayan pink salt
  • Vinegar white or apple cider, (optional)
  • 4 egg(s) hard-boiled, peeled, and quartered
Servings
People
Ingredients
  • 4 medium beets cooked, peeled and chopped or thinly sliced
  • 3 medium potatoes peeled, diced and steamed until just tender
  • 1 small English cucumber chopped
  • 1/2 pound Ham diced, (optional)
  • 1 cup scallions finely chopped
  • 3 Tbsp fresh dill chopped, divided
  • 4 cups kefir fresh, unsweetened, or non-Greek plain yogurt
  • cold water 3-4 cups, or as desired
  • 1/2 cup sour cream more or less as desired
  • Himalayan pink salt
  • Vinegar white or apple cider, (optional)
  • 4 egg(s) hard-boiled, peeled, and quartered
Votes: 0
Rating: 0
You:
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Instructions
  1. Place beets, potatoes, cucumber, ham (if using), scallions and 2 Tbsp dill in a large soup pot.
  2. Add kefir or yogurt, water, sour cream, salt and vinegar (if using) to taste. Mix well; let the soup sit for up to an hour to allow the flavors to meld.
  3. Taste and adjust liquids and seasonings as desired.
  4. Serve in individual soup bowls garnished with remaining dill and 2 boiled-egg wedges per bowl.

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