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Okroshka on mineral water

Okroshka Made with Sparkling Mineral Water

A favorite okroshka with a splash of mineral water. Okroshka is everyone's beloved cold soup of fresh vegetables and herbs. Just as every cook has her own recipe for borscht, everyone makes okroshka her own way. Here I invite you to try okroshka with sausage, made with mineral water.

Anna

Recipe author

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Composition / ingredients

Servings:

Eggs (boiled)

Cucumbers

Fresh herbs

Sausage and deli meats

200

Potatoes (boiled)

400

Sour cream

Mayonnaise

Prepared mustard

Mineral water

0.5

Salt

Vinegar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 5 g

Fats 50 % 10 g

Carbohydrates 25 % 5 g

129 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

Every family has its own okroshka recipe with one set of ingredients or another. I'll be making okroshka with the lineup listed here. I use lean boiled sausage (bologna), but you could use ham, hot dogs, or boiled meat. Fresh herbs — parsley and dill, and you can add a bunch of green onions too. Sparkling mineral water. Boil and cool the eggs and potatoes ahead of time. Get out a deep bowl for the okroshka.
Step 2:

In my family, the potatoes always went into the okroshka peeled and pan-fried on all sides until golden brown. Small potatoes work well for this. I don't dice the potatoes for the okroshka, but if you prefer, you can cut them the same way as the sausage. Peel and slice the eggs. Take the sausage out of its packaging and cut it into cubes. Rinse the fresh cucumbers, pat them dry, and grate them on the coarse side of a grater.
Step 3:

Rinse the fresh herbs, shake off the excess water, and chop them finely. In a deep bowl, combine the chopped herbs with the salt and mash them together.
Step 4:

Add the chopped sausage, eggs, and cucumbers to the herbs and mix everything together.
Step 5:

Add the mayonnaise, sour cream, and mustard. Mix it all together. You can add ground black pepper to taste, though I usually leave it out of okroshka.
Step 6:

Pour in the sparkling mineral water a little at a time. Taste it. If the okroshka seems too bland, you can add the juice of half a lemon or a splash of apple cider vinegar. Chill the okroshka before serving.
Step 7:

Serve the finished okroshka chilled. I usually ladle a portion into a bowl and add 2–3 fried potatoes, depending on taste and the size of the potatoes.

Okroshka is generally thought of as a strictly summer soup — which makes sense, since summer is the time to cook with fresh vegetables and herbs. But you can make okroshka any time of year. It tastes especially good in winter, like a memory of summer and its abundance of vegetables. So if you've never tried it before, you can experiment with okroshka made with mineral water whenever you like.