Okroshka on fruit infusion
4 servings
30 minutes
Okroshka on fruit infusion is an amazing blend of classic Russian cold soup with light fruity notes. It has roots in Russian culinary traditions, where okroshka has always been associated with summer freshness. Instead of the usual kvass, an infusion of apples and dried fruits is used, giving the dish a subtle sweet-sour flavor palette. Crunchy cucumbers, nutritious potatoes, tender greens, and creamy sour cream create a harmony of textures. The egg yolk mixed with sour cream adds softness and depth to the taste. This dish is perfect for a hot day – it not only refreshes but also surprises with its original combination of ingredients. It can be served with a slice of rye bread that highlights the contrast between the fruity acidity and classic vegetable components.
1
Cut raw cucumbers and boiled potatoes in their skins, cooled and peeled, into cubes. Finely chop the lettuce, parsley, and dill.
- Cucumbers: 100 g
- Potato: 60 g
- Green salad leaves: 10 g
- Parsley: 5 g
- Dill: 5 g
2
Then boil a hard-boiled egg, chop the whites, and pass the yolk through a sieve, mixing it with sour cream. Pour all this with fruit infusion, add vegetables, greens, sugar, and citric acid.
- Chicken egg: 1 piece
- Sour cream: 50 g
- Fruit infusion: 400 ml
- Sugar: 5 g
- Lemon juice: 5 ml
3
To prepare a fruit infusion, take 100 g of apples or 25 g of dried fruits, pour with 2 cups of boiling water, boil, and infuse under a lid for 3-4 hours.
- Rhubarb: 100 g
