Radish okroshka
6 servings
20 minutes
Radish okroshka is a refreshing dish of Russian cuisine, perfect for hot summer days. Its history traces back to traditional cold soups famous in Slavic cuisine. The recipe's base is spicy grated radish mixed with cool kefir that adds a gentle tanginess. Horseradish adds heat while sugar and salt balance the flavor. Chilling enhances the aromas, making the soup particularly rich. Fresh herbs like dill, parsley, and radish greens add a spring-like lightness, while chunks of ripe tomatoes contribute juiciness. Sparkling water makes the texture airy and gives a pleasant fizz. Served chilled, it pairs perfectly with rye bread or baked potatoes. This soup is a harmony of freshness, tanginess, and light spiciness—a true gastronomic poetry.
1
Prepare all the ingredients.
2
Grate the radish on a coarse grater. Set aside the greens.
- Radish: 500 g
3
Pour kefir over the radish.
- Kefir: 1 l
4
Add horseradish, salt, and a little sugar.
- Prepared horseradish: 15 g
- Salt: to taste
- Sugar: to taste
5
Put the preparation in the refrigerator for a few hours, preferably overnight.
6
Finely chop dill, parsley, and radish greens.
- Dill: 30 g
- Parsley: 30 g
- Radish: 500 g
7
Cut the tomatoes into small cubes.
- Tomatoes: 300 g
8
Add tomatoes and greens to the soup.
- Tomatoes: 300 g
- Dill: 30 g
- Parsley: 30 g
9
If the soup is too thick, add sparkling water.
- Sparkling water: 500 ml
10
Serve the okroshka chilled with radish.