Okroshka in Azerbaijani style
2 servings
20 minutes
Azerbaijani okroshka is a refreshing and light dish perfect for a hot day. The base of this recipe is matsoni—a fermented dairy product that gives okroshka a pleasant tang and velvety texture. Cucumbers add freshness while herbs enhance the aromatic richness of flavor. Boiled beef makes the dish more filling yet retains its lightness. Unlike classic Russian okroshka, the Azerbaijani version excludes kvass and replaces it with matsoni, making the taste softer and gentler. Okroshka pairs wonderfully with traditional flatbreads and is ideal for a summer lunch. This dish is not only nutritious but also healthy as it contains many vitamins and probiotics. It is a vibrant representative of Azerbaijani cuisine where simple and natural ingredients harmoniously combine.
1
Dilute matsoni with water in a 1 to 1 ratio.
- Matsoni: 300 ml
2
Peel the cucumbers and cut them into cubes. Pour the cucumbers with matsoni.
- Cucumbers: 100 g
- Matsoni: 300 ml
3
Chop green onions, cilantro, dill and add to the okroshka. Add salt, sugar.
- Green onions: 1 bunch
- Coriander: to taste
- Dill: to taste
- Salt: to taste
- Sugar: to taste
4
Boil the meat and cut it into small pieces. Add to the okroshka.
- Beef: 100 g