Vegetable Okroshka

Vegetable Okroshka Recipe - Traditional Ukrainian Dish

Region / culture: Ukraine | Servings: 4 |

Vegetarian diet

Introduction

Vegetable Okroshka is a traditional Russian cold soup that is perfect for hot summer days. This refreshing dish is made with a variety of fresh vegetables and is typically served with kvas, a fermented beverage made from rye bread.

History

Okroshka has been a popular dish in Russia for centuries, with its origins dating back to the 17th century. It was originally made with kvass, a fermented beverage made from black or rye bread, which was used as a base for the soup. Over time, the recipe evolved to include a variety of fresh vegetables, making it a light and healthy dish that is enjoyed by many.

Ingredients

300 g of potatoes
60 g of carrot
30 g of turnip
60 g of red radish
70 g of onion springs
160 g of cucumbers
90 g of sour cream
3 hard boiled eggs
dill
salt and sugar to taste
kvas to taste

How to prepare

Peel the potatoes, boil them, allow them to cool down, and then cut them into cubes.
Cut the carrots and turnips into cubes and stew them in a pan with a little water until they become soft.
Cut the radishes and cucumbers into cubes, and chop the spring onions.
Put all the vegetables in a bowl.
Add salt and dress with kvas.
Add sugar to taste.

Variations

Add cooked chicken or beef for a protein boost.
Substitute the kvas with buttermilk or kefir for a different flavor profile.
Add fresh herbs such as parsley or cilantro for extra freshness.

Cooking Tips & Tricks

Be sure to allow the boiled potatoes to cool down before cutting them into cubes to prevent them from becoming mushy.

- Stew the carrots and turnips until they are soft but still have a slight crunch to add texture to the soup.

- For a creamier texture, mix the sour cream with a little bit of kvas before adding it to the soup.

Serving Suggestions

Serve Vegetable Okroshka cold with a side of crusty bread or boiled potatoes for a complete meal.

Cooking Techniques

Boil the potatoes until they are fork-tender.

- Stew the carrots and turnips until they are soft but still have a slight crunch.

- Chop the vegetables into uniform cubes for a visually appealing presentation.

Ingredient Substitutions

Use Greek yogurt instead of sour cream for a lighter option.

- Substitute the radishes with bell peppers or tomatoes for a different flavor profile.

- Use vegetable broth instead of kvas for a non-alcoholic version.

Make Ahead Tips

Vegetable Okroshka can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to add the kvas and sour cream right before serving to prevent the vegetables from becoming soggy.

Presentation Ideas

Serve Vegetable Okroshka in individual bowls garnished with a sprig of fresh dill and a slice of hard-boiled egg for a beautiful presentation.

Pairing Recommendations

Pair Vegetable Okroshka with a light and crisp white wine or a cold glass of kvas for a refreshing meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply pour the soup into a bowl and serve cold.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Fats: 10g per serving

Proteins

Proteins: 8g per serving

Vitamins and minerals

Vegetable Okroshka is rich in vitamins A, C, and K, as well as minerals such as potassium and magnesium.

Alergens

This recipe contains eggs and dairy (sour cream), which may be allergens for some individuals.

Summary

Vegetable Okroshka is a nutritious and refreshing dish that is low in calories and high in vitamins and minerals.

Summary

Vegetable Okroshka is a delicious and nutritious cold soup that is perfect for hot summer days. With its refreshing combination of fresh vegetables and tangy kvas, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It takes me back to a warm summer day, when I was just a young girl, eager to learn the art of cooking from my grandmother. She was a master in the kitchen, with a vast knowledge of recipes passed down through generations.

I remember watching her as she worked, her hands moving with ease as she chopped vegetables, boiled potatoes, and mixed herbs and spices. One day, she decided to teach me how to make Vegetable Okroshka, a traditional Russian cold soup that is perfect for hot summer days.

My grandmother told me that this recipe had been passed down to her from her own grandmother, who learned it from a friend who had traveled to Russia many years ago. It was a simple yet delicious dish, made with a variety of fresh vegetables and a tangy kefir-based broth.

As we gathered the ingredients together, my grandmother began to recount the story of how she first learned to make Vegetable Okroshka. She told me that when she was a young girl, her family lived in a small village in Ukraine. They didn't have much money, so they had to make do with the vegetables they grew in their own garden.

One hot summer day, her mother sent her out to the garden to pick some vegetables for dinner. She brought back a basket full of cucumbers, radishes, and dill, all fresh from the garden. Her mother looked at the vegetables and smiled, saying that they would make a perfect base for Okroshka.

Her mother then showed her how to chop the vegetables into small pieces, and how to boil some potatoes and eggs to add to the mix. She mixed everything together in a large bowl, adding some kefir, a tangy fermented milk drink that was popular in their region.

As they sat down to eat, my grandmother took her first bite of Vegetable Okroshka and was immediately hooked. The cool, refreshing soup was perfect for the hot summer day, and the combination of flavors was unlike anything she had ever tasted before.

From that day on, Vegetable Okroshka became a staple in their household. My grandmother made it every summer, using the freshest ingredients from their garden. She taught the recipe to her own children, and now she was passing it down to me.

As we finished making the soup together, my grandmother poured us each a bowl and we sat down to enjoy it. The taste brought back memories of summers past, of family gatherings and lazy days spent in the garden.

I savored every spoonful, knowing that this recipe would always hold a special place in my heart. As I looked at my grandmother, her eyes twinkling with pride, I knew that this was more than just a recipe - it was a connection to my past, a link to my heritage.

And so, as I continue to make Vegetable Okroshka for my own family, I do so with a sense of gratitude and reverence for the women who came before me. I am proud to carry on this tradition, to share this delicious dish with my loved ones, and to keep the memories of my grandmother and her beloved recipe alive for generations to come.