Okroshka Recipe: Russian Summer Soup

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I call this Okroshka a summer soup because it is served cold. It is very refreshing to have cold soup on a hot summer day.

I can eat three bowls of this on a hungry stomach. (A mother chasing a 1-year-old is hungry, okay?) She is relatively blameless; Butter and oils are not required. Easy, cheap and healthy; that's my food

Ingredients for Okroshka soup:

8 cups cold water 1/2 cup sour cream3 1/2 tablespoon vinegar divided2 1/2 teaspoon salt3 tablespoons chopped dill (fresh or frozen) 1/2 cup green onion, finely chopped1 / 2 diced ham3 -4 medium cooked potatoes, peeled and diced 3 hard-boiled eggs, diced 3-4 cucumbers, diced

Okroshka Summer Soup

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How to make my mother's Okroshka:

1. Peel the potatoes and cut them into 1/4 ″ cubes (we use the Vidalia chopper). Place the chopped potatoes in a medium saucepan and cover with water. Add 1 tablespoon of vinegar and bring to a boil, then continue boiling for 10 minutes or until the potatoes are cooked, but without crumbling.

Drain well and set aside to cool. For faster cooling, you can rinse the potatoes with cold water. (This method of cooking potatoes is thanks to one of my readers. Nadia, thanks for sharing it.)

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2. While the potatoes are cooking, boil 3 eggs and chill them in ice water. Here is the link to make perfect hard-boiled eggs.

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3. Then cut 3 eggs, 3-4 cucumbers, and 1/2 lb ham. Also cut 3 tablespoons of dill and 1/2 cup of green onion. Put everything in a large pot.

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4. In a separate large bowl, mix 8 cups cold water, 1/3 cup sour cream, 2 1/2 tablespoons vinegar, 2 1/2 teaspoons salt until combined. Pour the mixture into the pot with the rest of the ingredients. Stir to combine and serve.

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Okroshka Summer Soup-4

And I just realized that I am part of this image. Let's play, let's find Natasha …

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Okroshka Recipe: Russian Summer Soup

Preparation time: 15 minutes.

Cook time: 15 minutes.

Total time: 30 minutes

I call this a summer soup because it is served cold. It is very refreshing to have cold soup on a hot summer day. I can eat three bowls of this on a hungry stomach. (A mother chasing a 1-year-old is hungry, okay?) She is relatively blameless; Butter and oils are not required. Easy, cheap and healthy. that's my food

Skill level:

Easy

Cost of doing:

$ 6

Servings: 8-10 cups

  • 8 cups cold water

  • 1/3 cup sour cream

  • 3 1/2 Tablespoon Vinegar divided

  • 2 1/2 teaspoon salt

  • 3 tablespoon fresh or frozen chopped dill

  • 1/2 cup finely chopped green onion

  • 1/2 lb good diced ham (we use black forest ham)

  • 3-4 medium cooked potatoes, peeled and diced

  • 3 boiled eggs diced

  • 3-4 cucumbers diced

  1. Peel the potatoes and cut them into 1/4 "cubes (we use the Vidalia chopper). Place the diced potatoes in a medium saucepan and cover with water. Add 1 tablespoon of vinegar and bring to a boil and continue to boil for 10 minutes or until the potatoes are cooked but do not crumble. Drain well and let cool. For faster cooling, you can rinse the potatoes with cold water. (This method of cooking is thanks to one of my readers – Nadia).

  2. While the potatoes are cooking, boil 3 eggs and cool them in ice water.

  3. Next, cut 3 eggs, 3-4 cucumbers, 1/2 lb ham. Also cut 3 tablespoons of dill and 1/2 cup of green onion. Put everything in a large pot.

  4. In a separate large bowl, mix 8 cups cold water, 1/3 cup sour cream, 2 1/2 tablespoons vinegar, 2 1/2 teaspoons salt until combined. Pour the mixture into the pot with the rest of the ingredients. Stir to combine and serve.

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