Okroshka
Local name : Окрошка
A cold kefir soup crowded with diced cucumber, radish, potato and egg, sharp with mustard and green with dill.
Photo : Nikkolo · CC BY-SA 3.0
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Method
- Boil the potatoes whole and unpeeled in salted water for 20 minutes, then cool them completely before peeling and cutting into 1 cm dice.
- Boil the eggs for 9 minutes, cool under cold running water, peel and chop into small dice.
- Cut the cucumbers and radishes to the same size as the potato; okroshka is eaten with a spoon, so everything should be even.
- Finely slice the spring onions and dill, then bruise them in the base of the serving bowl with 1 tsp salt and the back of a spoon to draw out their juices.
- Add all the vegetables and the egg, pour over the kefir, iced water and mustard, and fold together gently.
- Taste, season with salt and pepper, and chill for at least an hour before serving in well-cooled bowls.
Okroshka is what Russians eat in a heatwave, and it should come to the table almost icy. Thin it with more water to taste, somewhere between a soup and a liquid salad.
