Okroshka

Okroshka is a delightful cold soup, traditionally made with a tangy kefir or kvass, mixed with finely chopped vegetables like cucumbers, radishes, and boiled potatoes, along with eggs and fresh herbs. This recipe was taught to me by my babushka, and it's served chilled, making it a refreshing dish ideal for welcoming spring and eaten during warmer weather. The creamy, zesty base pairs beautifully with the crisp, crunchy ingredients, creating a light yet satisfying meal.

Kefir is a fermented dairy drink rich in probiotics that promote gut health, boost the immune system, and aid digestion. It’s packed with nutrients like protein, calcium, and vitamins and is easier to digest than regular milk due to its lower lactose content.

Kvass is a traditional Slavic fermented beverage made from rye, water, and sugar. Slightly alcoholic (usually around 1-2%), naturally fizzy, and tangy with a mildly sour flavor,

Authentic Okroshka

Ingredients:

For the Soup Base:

• 500 ml/2 cups kefir (preferably full-fat, chilled)

• 500 ml/2 cups sour cream (thick, full-fat)

• 1 medium lemon (add more to taste)

• 1 tbsp salt (more to taste)
  

For the Soup:

• 1 small bunch radishes (finely diced)

• 1 bunch green onions (finely chopped)

• 1 large English cucumber (finely diced)

• 1 bunch fresh dill (finely chopped)

• 3 large boiled potatoes (peeled and diced into small cubes)

• 5 hard-boiled eggs (finely chopped)

• 1 L spring water
  

Instructions:

For the Soup Base:

1. Boil the potatoes, then let them cool slightly before dicing into small cubes. These will add a hearty, creamy texture that complements the tangy base.

2. Boil the eggs and once cooked, transfer them to ice water to cool and prevent the grey ring around the yolk from forming. Chop the eggs into small pieces for added richness and texture.

3. Dice the cucumber and radishes into small pieces. These will add freshness and crunch to the soup.

4. Finely chop the green onions and dill for a burst of flavor.
   

Prepare the Soup Base:

1. In a small bowl, combine 1 tbsp sour cream, 1 tbsp kefir, lemon juice, and salt.

2. In a large bowl, combine the remaining kefir and sour cream. Whisk until smooth and creamy, ensuring there are no lumps.

3. Add the lemon juice/salt mixture to the large bowl with the kefir-sour cream. This will balance the creaminess with a touch of acidity.

4. Stir in the spring water to achieve the desired consistency.
   

Assemble the Okroshka:

1. In a large bowl or serving bowl, combine the diced potatoes, chopped eggs, cucumber, radishes, green onions, and dill.

2. Pour the kefir and sour cream base over the vegetables and mix gently to combine.
   

Chill and Serve:

1. Allow the Okroshka to chill in the fridge for 3-6 hours. The longer it sits, the more the flavors meld together.

2. Taste before serving and adjust the salt if needed.

This recipe strikes the perfect balance between creamy and tangy, with the freshness of crunchy vegetables. It’s a dish that celebrates both simplicity and flavor—ideal for springtime gatherings or a refreshing summer meal.