Okroshka with lightly salted cucumbers and turnips
4 servings
30 minutes
Okroshka with lightly salted cucumbers and turnips is a fresh and aromatic cold soup that is part of Russian culinary tradition. Its roots go back to ancient times when peasants prepared light, refreshing food on hot summer days. In this version of the classic dish, turnip adds a soft sweetness while the lightly salted cucumbers provide spiciness and a slight sourness. Kefir gives okroshka a delicate texture and a mild fermented note. This dish is perfect for summer lunches; it refreshes, satisfies, and offers pleasant taste sensations. Okroshka is served chilled, often with herbs and garlic, making it even more aromatic. It is not only nutritious but also healthy due to its natural ingredients and ease of digestion.
1
Wash the potatoes, boil them in their skins, cool them, peel them, and cut into small cubes.
- Potato: 200 g
2
Wash the turnip, peel it, cut it into thin strips, and boil in a small amount of water until soft.
- Turnip: 200 g
3
Cut the lightly salted cucumbers into small cubes.
- Lightly salted cucumbers: 200 g
4
Place all prepared ingredients in a deep bowl and mix well. Pour the okroshka with chilled kefir diluted with 500 ml of boiled water. Add salt, crushed garlic, and chopped dill.
- Kefir: 500 ml
- Salt: to taste
- Garlic: 3 cloves
- Dill: 10 g
