Okroshka with sour milk and whey
4 servings
30 minutes
Okroshka with sour milk and whey is a traditional Russian dish known for its refreshing sour milk base and rich flavor. Unlike classic okroshka, this version uses whey, giving the soup a special lightness and mild tanginess. Historically, okroshka was popular among peasants as it was made from simple and accessible ingredients. Combined with young beets, potatoes, and fresh herbs, it achieves a pleasant balance of sweet and savory notes. The dish is perfect for the summer season when one craves something cool and nutritious. Okroshka can be served as a standalone dish or alongside meat or fish appetizers. Due to its unique taste and ease of preparation, it remains a favorite among lovers of Russian cuisine.
1
Pour vegetable oil into the pot, gradually mix in the flour, and stir until smooth. Place the pot over medium heat and, stirring constantly, heat it while gradually adding warmed whey.
- Vegetable oil: 1 tablespoon
- Wheat flour: 1 glass
- Serum: 2 glasss
2
In a separate bowl, mix sour milk and sour cream, whip and combine with a small amount of hot mixture of whey, flour, and butter. Then, while continuing to stir vigorously, combine everything in a pot. Cool down.
- Sour milk: 2 glasss
- Sour cream: 5 tablespoon
3
Wash the beetroot (ideally use young beetroot with greens) well, cut into small cubes, place in a pot, add two cups of water, and boil until soft. Let it cool.
- Beet: 700 g
4
Wash half of the old beet, peel it, grate it on a fine grater, and squeeze the beet juice through a strainer or cheesecloth into a pot with whey.
- Beet: 700 g
5
Wash the potatoes, boil them in their skins, cool them, peel them, and cut into small cubes.
- Potato: 3 pieces
6
Combine the soup with botvinya, add salt if needed. Place boiled potatoes on plates, pour hot botvinya and whey mixture over them, and sprinkle with chopped dill on top.
- Potato: 3 pieces
- Serum: 2 glasss
- Dill: to taste
- Salt: to taste