Okroshka with apples
4 servings
20 minutes
Okroshka with apples is an unusual version of the classic Russian cold soup that combines the freshness of vegetables with a sweet and sour fruit note. The origins of this dish trace back to rural cuisine where housewives experimented with available ingredients to create refreshing summer dishes. Apple broth replaces traditional kvass, giving okroshka a softness and pleasant fruity acidity. The taste harmoniously balances between salty, sweet, and slightly spicy due to green onions and dill. Canned fish in tomato adds richness and originality. Okroshka is served chilled, complemented with sour cream or mayonnaise, making it even more delicate. It’s a great option for a summer lunch that quenches thirst and provides lightness.
1
Prepare apple broth in advance. Take a large pot, add (by eye) pre-soaked dried apples, and pour in water. Bring to a boil, then turn off. Let it steep for at least 4 hours, preferably overnight. For 4 servings of okroshka, you will need 1 liter of broth.
- Dried apples: 200 g
- Water: 1.2 l
2
Let's move on to okroshka. Wash the potatoes and boil them in their skins. Boil the eggs hard. Cool them down.
- Potato: 3 pieces
- Chicken egg: 3 pieces
3
While the boiled ingredients cool down, chop the cucumbers and sausage into small cubes. Place them in a deep bowl.
- Cucumbers: 2 pieces
- Boiled sausage: 250 g
4
Add diced eggs and potatoes cut into the same cubes.
- Chicken egg: 3 pieces
- Potato: 3 pieces
5
Add the fish in tomato sauce to the mixture.
- Canned bullheads in tomato sauce: 240 g
6
Finely chop the greens and add to the base.
- Green onions: 1 bunch
- Dill: to taste
7
Salt it, mix well. Then add apple broth and mix again. Serve with sour cream or mayonnaise.
- Salt: to taste
- Dried apples: 200 g