Vegetable okroshka with squid
4 servings
30 minutes
Vegetable okroshka with squid is a refreshing and light soup that combines the tenderness of seafood with the brightness of summer vegetables. This version of the classic Russian dish elevates tradition to a new level by adding sophistication through squid. The kvass used as a base gives a pleasant sourness that pairs well with the mild taste of potatoes, the freshness of cucumbers, and the spiciness of mustard. The dressing made from egg yolks and sour cream enriches the okroshka, while fragrant dill and green onions add freshness. The dish is perfect for hot summer days, providing both lightness and richness at once. In ancient times, okroshka was prepared as a refreshing and nutritious dish for peasant meals, and over time it became part of festive feasts. Okroshka with squid is a modern take on classic cuisine that harmoniously combines marine and traditional flavors.
1
Wash the squid, clean off the membranes, and boil in salted boiling water for 5 minutes. Drain the water, cool, and cut into small cubes.
- Squid: 400 g
- Salt: to taste
2
Wash the cucumbers, peel them if necessary (if the skin is too thick and rough), and cut them into small cubes.
- Cucumbers: 2 pieces
3
Wash the potatoes, boil them in their skins, cool them, peel them, and cut into small cubes.
- Potato: 4 pieces
4
Boil the eggs hard, cool them, and separate the whites from the yolks. Cut the whites into cubes. Mash the yolks with mustard, sour cream, salt, and sugar.
- Chicken egg: 2 pieces
- Mustard: 1 teaspoon
- Sour cream: 4 tablespoons
- Salt: to taste
- Sugar: 1.5 teaspoon
5
Wash the green onion, dry it, chop it finely, and then mash it with a little salt to release the juice.
- Green onions: 100 g
- Salt: to taste
6
In a large pot, mix kvass and mustard mixture. Add the prepared ingredients, salt if needed, and mix well.
- Bread kvass: 1.5 l
- Mustard: 1 teaspoon
- Salt: to taste
7
Pour the okroshka into bowls, add a little sour cream to each, and sprinkle with finely chopped dill on top.
- Sour cream: 4 tablespoons
- Dill: to taste