Okroschka soups ( Original & Beetroot)

Embrace the Last Hot Summer Days with refreshing original Okroshka and Beet-Root Okroshka aka Svekolnik.

As we savor the final stretch of warm, sun-soaked days, there's no better way to cool down than with a bowl of refreshing, vibrant Beet-Root Okroshka. This light, chilled Russian soup is more than just a dish; it’s a celebration of summer’s bounty, brimming with fresh vegetables, herbs, and a tangy, satisfying broth.

Okroshka, with its roots in Russian culinary history, is a traditional cold soup that dates back to at least the 18th century. The name "okroshka" comes from the Russian word "kroshit," which means "to crumble" or "to chop into small pieces." This reflects the soup’s preparation, which involves finely chopping a variety of ingredients.

Originally, Okroshka was made using kvass, a fermented beverage made from rye bread, which gave the soup its characteristic tangy flavor. Over time, variations of the recipe emerged, allowing for the use of kefir, yogurt, or even a simple mix of water, lemon juice, and vinegar as the base. This flexibility has allowed Okroshka to endure and evolve, remaining a beloved dish in Russian households.

Beet-root Okroshka, in particular, stands out for its vibrant color and earthy sweetness, making it a feast for both the eyes and the palate.

The beauty of Beet-Root Okroshka lies in its simplicity and the freshness of its ingredients. Here’s what you’ll need.

Ingredients:

• 6 Potatoes

• 3-4 Large Beet-Roots

• 6 Eggs

• Any Type of Meat (preferably smoked)

• 1 Bunch of Radishes

• 1 Bunch of Dill

• 1 Bunch of Green Onions

• 1 Bunch of Parsley

• 1 Large Cucumber or 5 Small Ones

• Approx. 250g Sour Cream

• Salt, Pepper, (Sugar to taste)

• Apple Vinegar

• Freshly Squeezed Lemon Juice
  

Directions:

• Begin by boiling a pot of water. Cook the potatoes and eggs until done, then set them aside to cool. Once cooled, peel both the potatoes and eggs. Chop all the ingredients into small, bite-sized pieces (about 5mm) and place them in a large mixing bowl.

• The magic of Okroshka lies in its cold, flavorful broth. Traditionally, this soup uses kvass for its base, but we’ll take a different approach by using beet roots. Begin by boiling the beet roots in a separate pot until they are tender.

• For the broth, you can mix kefir with a dash of freshly squeezed lemon juice, a splash of apple vinegar, a pinch of salt, and a touch of sugar. Stir until well combined, tasting as you go, and adjusting the ingredients until the flavor is balanced and to your liking. The broth should be tangy and refreshing, with a slight sweetness from the beets.

• Pour the beet broth over the chopped ingredients, stirring to ensure everything is evenly coated. Add salt and pepper to taste, along with any other spices you might like. Allow the soup to chill in the refrigerator for a couple of hours—this is key to letting the flavors meld together.

• Serve the Beet-Root Okroshka cold, topped with a dollop of sour cream and a slice of crusty bread on the side. The soup is light yet satisfying, making it perfect for lunch on a hot day or a refreshing start to a dinner under the stars.

  Original Okroschka (without Kvass) 
  

  With the white Okroschka everything is the same just that you don’t use beetroot and the bouillon is made out of Kefir and sparkling water on a 30% (sparkling water) 70% (kefir) basis. 
  

  Ingredients: 
  

    6 Potatoes

  3-4 big beet-roots

  • 6 Eggs

  • Any type of meat (better smoked)

  • 1 bunch of Radish

  • 1 bunch of Dill

  • 1 bunch of green onions 

  • 1 bunch of parsley

  • 1 big cucumber or 5 small ones

  • approx. 250 gr Sour Cream 

  • Salt

  • Pepper

  • (Sugar)

  • Apple vinegar

  • Freshly squeezed lemon juice

  • Kefir (enough to have a nice bullion)

  • Sparkling water (enough to have a nice bullion)

(Beet-Root) Okroshka is not just a dish; it’s an experience. It invites you to savor the last moments of summer, to enjoy the simplicity of fresh ingredients, and to embrace a tradition that has stood the test of time. Whether you’re a seasoned Okroshka fan or a newcomer to this delightful soup, this recipe is sure to become a favorite in your kitchen. So, grab your ingredients, let the summer linger a little longer, and dive into a bowl of Beet-Root Okroshka.