Cold soups are popular in many cultures and can be enjoyed throughout the year. They are usually lighter than winter soups and may use less fat or meat per serving. Some are purely vegetable-based while others may contain light meat or fish stock. They are a great option to cool down during hot weather, keep hydrated and provide nutrients.
Okroshka is a refreshing Russian summer soup traditionally made with kvass (bread drink) and bologna, however, later versions of the recipe replaced the kvass with a milk-based fermented beverage named kefir. The soup is very refreshing on a hot day and surprisingly keeps you full from all the fresh vegetables, herbs, hard-boiled eggs and potatoes in it.
To make okroshka, add all the ingredients except for the kefir and water into a bowl and mix well. Let it chill in the fridge for a couple of hours or overnight for best results. Taste it to see if any salt is needed.
If the soup is too thick, mix in some kefir and water to thin it. Add the kefir and water to the bowl, cover and refrigerate again for another couple of hours or overnight.
Serve with a piece of rye or pumpernickel bread on the side and enjoy!
This recipe is my adapted version of the original soup my grandmother brought me from Russia. It’s a quick and easy recipe that is super tasty, filling, nourishing, creamy and refreshing. A perfect meal on a hot summer’s day!
Place all the ingredients except for the kefir into a large bowl and mix well. Let it chill in a fridge for a few hours or overnight to get the best flavor. Taste it to see if any salt or pepper is needed. If the soup is too thick, mix in a little kefir and water to thin it. Pour the kefir and water to the bowl, stir, cover and refrigerate again for a few hours or overnight to get its best flavor.
When making this soup, it’s important to liquefy the sour cream first, before adding it to the rest of the ingredients. This will ensure that there are no clumps of sour cream floating in your soup. To do this, simply measure the sour cream into a cup, then add a tablespoon of water at a time. Repeat until the sour cream reaches the consistency of heavy whipping cream.
The kvass in this soup is essential to the overall health of the dish. It contains plenty of probiotics which are good for digestion, as well as a lot of fiber that helps satiate your appetite. It’s also a great source of protein and B vitamins. If you don’t have kvass, it can be substituted with any other low-alcoholic fermented beverage or even water. This will change the texture of the soup slightly but it will still be a delicious and healthy dish. You can also replace the meat with any type of lean cooked chicken or even boiled egg whites. Okruschka