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Okroshka on whey and sour cream with sausage

Sausage Okroshka with Whey and Sour Cream

A dish beloved across Russia, right on your table! It's a vitamin-rich cold soup that satisfies both hunger and thirst at once. Delicious, healthy, and so springlike. Give it a try — you won't regret it!

MariaS

Recipe author

Okroshka on whey and sour cream with sausage

Composition / ingredients

Servings:

Potatoes

Eggs

Radishes

200

Cucumbers (large)

Fresh herbs (green onion, dill, parsley)

Boiled sausage (or boiled meat)

0.5

Whey

Salt

Sour cream

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 4 g

Fats 27 % 4 g

Carbohydrates 47 % 7 g

73 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

If you don't yet know how to make okroshka with whey, this recipe is here to help. Wash the herbs thoroughly, shake off the excess water, and chop them.
Step 2:

Wash the cucumbers and radishes, trim the ends, and cut them into small cubes. Boil the potatoes in salted water in their skins — that is, don't peel them first, just wash them. Cook until done, about 25 minutes, piercing with a knife to check. Cool, peel, and cut them into small cubes, like the radishes and cucumbers.
Step 3:

Put the eggs in a small pot of boiling salted water and cook for 10 minutes until hard-boiled, then transfer them to cold water for a while and let them cool completely. Peel them and dice them small to match the vegetables. Finely dice the sausage into cubes too, like the other okroshka ingredients. Instead of sausage you can use boiled pork. Now that everything is ready, transfer it all to a deep container and mix well.
Step 4:

I usually keep the okroshka "dry" in the refrigerator, in an enameled or glass container (a pot or bowl) with the lid closed. Before serving, I spoon it into individual deep bowls, add salt to taste, stir in the sour cream, and only then pour in the whey. That way the sour cream doesn't form lumps. If you thin the okroshka with whey right away, everything soaks up the liquid and swells, including the cucumbers, which stop being crisp.
Step 5:

But some people like to thin the okroshka right away, so do whichever you prefer. And if the whey isn't very tangy, you can add a little citric acid to taste. Use a good full-fat sour cream — 20% — or substitute mayonnaise. Enjoy!

This okroshka is great not only in summer when it's hot, but at any celebration — it's hard to imagine a holiday table without it. I personally love okroshka in any form and any season. I also like to make it with kvass, kefir, sparkling water, and so on.