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Okroshka | Cold Summer Soup

By Katya Lyukum

Okroshka | Cold Summer Soup

Prep:15min

Okroshka is one of the most popular cold summer soups in Slavic culture. The name suggests that ingredients are diced or chopped. Some of them are fresh and crunchy (cucumbers, radishes, scallions, herbs), some are cooked and soft (lean meat/poultry/fish, eggs, neutral-tasting vegetables), all of them are lean. To make Okroshka, these ingredients are traditionally mixed with kvass and sometimes dressed with a dollop of sour cream just before serving. It’s a salad-like soup, light, refreshing, and filling at the same time. Every spoon of Okroshka is entertainment for those who have an appreciation for diverse flavors and textures!

Updated at: Thu, 17 Aug 2023 07:38:37 GMT

Nutrition balance score

Good

Glycemic Index

68

Moderate

Glycemic Load

30

High

Nutrition per serving

Calories314.5 kcal (16%)

Total Fat6.2 g (9%)

Carbs44.9 g (17%)

Sugars10.9 g (12%)

Protein21.1 g (42%)

Sodium871.1 mg (44%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.5cucumber

4 sprigsparsley

4 sprigsdill

or chives, or combination

2 cupskvass

2 pincheskosher salt

Instructions

Step 1

Steam halved potatoes for 20 minutes. Let them cool, peel the skin. Refrigerate before dicing. Dice and store in covered container refrigerated.

Step 2

Steam whole eggs for 8 minutes. Let them cool in the ice bath (cold water to ice ratio is 1:1, large volume). Shell and chop them.

Step 3

Wash, deseed, and dice cucumber.

Step 4

Wash and finely dice or grate radishes.

Step 5

Dice ham. Chop scallions, chives, and greens.

Step 6

You can mix and season all the ingredients when they are prepared. Serve liquid ingredients separately. Garnish with greens and eggs.

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Notes

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Katya Lyukum· 4 years ago

The list and number of ingredients and their proportions for Okroshka are variable. It is easy to adjust the recipe according to your taste preferences and ingredients availability. Since kvass is not easily available in the U.S., I often make my Okroshka with a combination of Kefir and sparkling water (1:1). Any lean proteins are good in Okroshka. They can be boiled or roasted. I often use deli meats (lean ham, roast beef, rotisserie chicken). Among greens and herbs, dill and parsley are a must. When chopping or dicing ingredients, consider a small dice (1/4″ or 6mm) or brunoise (1/8″ or 3mm). Smaller and equally diced ingredients are more pleasant to eat.