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Okroshka on sour cream and water

Okroshka with Sour Cream and Water

A vitamin-packed, delicious, and refreshing first course. An appetizing-looking, cooling cold soup that satisfies your hunger and quenches your thirst at the same time. It's usually eaten in summer, on hot days, but this kind of okroshka is also often made for all sorts of celebrations — even winter ones.

sharlis

Recipe author

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Composition / ingredients

Servings:

Potatoes (New potatoes are best, but older ones work too)

Cucumbers

Radishes

100

Eggs

Cooked sausage

150

Green onion

Dill

Sour cream

200

Water

700

Salt

Citric acid

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 3 g

Fats 42 % 5 g

Carbohydrates 33 % 4 g

70 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

Wash the cucumber, trim off the ends, and cut it into small cubes. Wash the green onion and dill and chop them finely. I used one ordinary small cucumber; if yours is a greenhouse cucumber, half will be enough, since those are usually long.
Step 2:

New potatoes are best for okroshka, but mature ones work too. Scrub the tubers thoroughly to clean off the dirt, and remove any sprouts. Put them in a saucepan of cold, salted water and boil for 25 minutes until tender. Cool, peel off the skin and eyes, and cut into cubes. Add the eggs to the saucepan with the potatoes the moment the water comes to a boil. Cook for 10 minutes, then move them to cold water. Peel them and cut into small cubes as well.
Step 3:

Use a good-quality cooked sausage without fatback. Cut it into cubes the same size as the rest of the ingredients. What can you use instead of sausage? In place of sausage you can use boiled chicken breast or lean beef.
Step 4:

Wash the radishes and cut them into small cubes too. For this amount (100 g) I used 4 medium radishes. Instead of regular radishes you can use daikon, a white type of radish. How is daikon different from a regular radish? It contains no mustard oil and has no sharp smell.
Step 5:

Transfer all the prepared ingredients (cucumber, herbs, eggs, potatoes, sausage, radishes) to a deep bowl.
Step 6:

Add salt and citric acid to taste. Add the sour cream. I used 20% sour cream and stirred in 2 extra tablespoons of mayonnaise, because I like my okroshka richer. You can use sour cream of any fat content you like. You can also swap it for plain, unsweetened yogurt to make the dish lighter.
Step 7:

Stir everything together gently but thoroughly. Adding the sour cream to the dry ingredients first keeps it from forming lumps.
Step 8:

Pour in cold water that you've boiled and cooled ahead of time; filtered water works too. I added 700 milliliters of water and the okroshka came out medium-thick. Stir everything together. The okroshka is ready. If you're not going to eat it right away, pour it into an enamel or glass container and store it in the fridge.

You can make the okroshka and keep it dry, then add the salt, citric acid, sour cream, and water just before serving. That's what I usually do. But if your guests are already at the table, mix it together right away with just a little salt and acid, so everyone can fine-tune the flavor themselves — some people like it saltier and tangier, others don't. Check the potatoes for doneness with a toothpick or a sharp-bladed knife: if the tubers are pierced easily, they're done. Don't overcook them. The exact cooking time depends on the potato variety. Some varieties aren't suitable because they boil down too much — for example the "Tsyganochka" variety, which is purple; that potato is great for mashed potatoes but not for okroshka.