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Okroshka with chicken fillet

Okroshka with Chicken (Cold Summer Soup)

This okroshka is wonderfully refreshing — just the thing to make in summer! There are no unusual ingredients here, which makes it a crowd-pleaser for just about everyone.

Julia

Recipe author

Composition / ingredients

Servings:

Chicken fillet

500

Water

Eggs

Potatoes

Cucumbers

Sour cream

380

Dill

Salt

0.5

Citric acid

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 3 g

Fats 25 % 2 g

Carbohydrates 38 % 3 g

42 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:
1. Cook the chicken, potatoes, and eggs, and let them cool.
Step 2:
1. Dice the chicken. Save the cooking broth.
Step 3:
1. Dice the cucumbers.
Step 4:
1. Chop the eggs.
Step 5:
1. Dice the potatoes.
Step 6:
1. Chop the dill.
Step 7:
1. Put all the ingredients into a large pot and stir to combine.
Step 8:
1. Add the sour cream and stir again.
Step 9:
1. Add the broth and salt. Never use hot broth, or the sour cream will curdle — make sure it's cooled first.
Step 10:
1. Be sure to add the citric acid! Stir once more and let it sit for 30 minutes. Done!

This is a very simple, summery okroshka. I've tried plenty of versions from friends, cafés, and cafeterias, but the tastiest, to my mind, was always my mom's. It has no fussy ingredients — no olives, mushrooms, salted plums, or the like — so lots of people enjoy it, especially those trying it for the first time. In this recipe I also like to swap the chicken for sausage and the fresh cucumbers for pickled ones; that version is good in winter too. But it's best in summer, when a bowl of cold okroshka straight from the fridge is so refreshing in the heat. If you're partial to certain add-ins, go ahead and toss them in to taste, no guilt required. You can also add seasonings if you like a sharper or richer flavor. Personally, I think meat hand pies pair perfectly with okroshka — they really round out the meal. And a note on the name: traditionally okroshka is made with kvass, specifically an unsweetened "white" kvass rather than the usual sweet bread kvass; the wort is made from rye flour (sometimes with buckwheat and wheat) and various malts. So this version is really one of many kinds of cold soup — but for simplicity we'll just call it okroshka.