Okroshka with mineral water
10 servings
60 minutes
Okroshka on mineral water is a refreshing and light dish of Russian cuisine, popular in warm weather. This cold soup, which originated in the 17th century, is traditionally made with kvass, but using carbonated mineral water makes its taste even lighter and more unusual. The dish includes tender pieces of boiled sausage, potatoes, eggs, crunchy cucumbers and radishes, aromatic herbs, while the dressing of sour cream, kefir and mayonnaise adds richness and a creamy texture to the okroshka. A light acidity from citric acid harmoniously completes the flavor palette. Okroshka not only quenches thirst but also serves as an ideal option for a light and nutritious lunch on a hot day. It is served chilled with fresh herbs for maximum enjoyment of freshness.
1
Boil the potatoes and eggs and cool them.
- Potato: 5 piece
- Chicken egg: 5 piece
2
Cut the sausage, radish, and three cucumbers into cubes, finely chop the dill and onion.
- Boiled sausage: 500 g
- Radish: to taste
- Cucumbers: 5 piece
- Dill: 150 g
- Spring onion: 150 g
3
Grate the two remaining cucumbers on a coarse grater.
- Cucumbers: 5 piece
4
Cut the cooled potatoes and eggs into cubes.
- Potato: 5 piece
- Chicken egg: 5 piece
5
Mix all the ingredients.
6
Add sour cream, kefir, and mayonnaise.
- Sour cream: 500 g
- Kefir: 1 l
- Mayonnaise: 400 g
7
Salt and add lemon acid to taste.
- Salt: to taste
- Citric acid: to taste
8
Put in the refrigerator for a couple of hours.
9
Ready to serve!
