- By Milla Ezman
- 3 Comments
- Edited by Jisselle Regis
Cold Summer Soup from Russia. Dairy free.
Okroshka.
Grain free, Dairy free, Soy/Corn free, Refined sugar free, MSG free, Low fat... No Nasties!
Okroshka is a cold, light and refreshing soup that is very popular in Russia. This nourishing and filling is perfect for the hot summer weather.
Some call it “The Most Bizarre Russian Soup”! 🙂
Maybe because it was originally made with Kvas and a salad! Some say that kvas is similar to coca cola, but I think those two are nothing alike! Kvas is made with fermented rye bread, and technically is very beneficial if made with the proper ingredients. Having said that, I am from the Eastern Parts of Russia, and my family never made it with kvas, always with sour cream and/or milk whey.
With our new healthy Whole Foods Diet lifestyle, I had to substitute some of the ingredients. I think I’ve done a great job on preserving the original taste that I am used to and missed. I now use homemade mayo or homemade young coconut meat milk for a fat free version). Better with mayo in my opinion.
I make a huge 12 Quart Pot Stockpot and it lasts us a week of not cooking! You can eat it any time of the day, put it in a thermos and take it to go.
My kids absolutely love it and my Daughter even asked it to be one of the dishes for her Birthday!
Here they are eating it for her Birthday Branch:
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My family’s recipe just as any other calls for meat, more specifically – bologna, but I didn’t find that omitting it the taste, and I’d rather not have any meat in it. Although I have made it with cooked and cubed cold beef and chicken and it was very good.
Of course, it is best to use only 100% organic ingredients!
Okroshka. Cold Summer Soup from Russia. Dairy free.
Okroshka is a cold, light and refreshing soup that is very popular in Russia. The nourishing and filling, it is perfect for the hot summer weather. Make once - eat all week! The Recipe is for a big 12 Qrt stockpot
- 6 lbs potatoes
- 10 hard-boiled eggs
- 2 medium cucumbers
- 2 bunches red radishes
- 1/2 medium yellow onion
- 1 bunch of parsley
- 1 bunch of dill
- 2 Tbsp ground dry Nettle leaf
- 1 Tbsp Ground Milk Thistle
- 2 Tbsp Herbal Gomassio (optional)
- 1/2 cup of chives
- 2 Tbsp of fresh chopped thyme
- 2 cups (optional) cooked and cubed beef, chicken, pork.
- 1 Tbsp of freshly grated Ginger
- 1 Tbsp sea salt
- 1-2 cups homemade mayo
- 1/2 cup lemon juice
- 1-2 young coconuts
- 1/2 cup lemon juice
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Cook the eggs and potatoes. Cool, peel, then slice and dice into small cubes or chunks (whatever you prefer) put in the large stockpot (12 qt is ideal)
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Cut radish, cucumber, parsley, onion, and dill and add to the pot. Add the rest of the ingredients except for salt. All of this should fill the pot up to more than a half.
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In a 2 qt size measuring cup (or any large bowl will do) mix 2 cups of homemade mayo with water and salt. whisk to dissolve and pour into the stockpot with other ingredients. Add water up to 2 inches from the top or less (if you prefer it to be thicker)
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Taste. Adjust the salt and the acid. It should be on the sour side.
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Open, clean and cut the young coconut meat into chunks. Place in your blender with lemon juice, salt and a cup of water. Just enough to get it going. blend till very smooth.
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Pour the mixture into your stockpot. Add more water to fill it up 2 inches from the top or less to your liking of the soup's thickness. Taste and Adjust the salt and acid.
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Put the pot in your fridge to cool down and Enjoy your summer!
Blessings!
- store in the fridge for up to a week, or freeze the extra.
- If your radishes came with the tops, add them to the soup as well, just chop them tiny.
- if 3 gallons of soup is too much you can divide the recipe ingredients to make half of it or make it and freeze for later.
This is how I make mayo. Since the video was made I no longer add honey in.
Tips I found useful to make the Okroshka:
I usually cook the eggs and potatoes the night before. You can cook it skin on and then peel or peel and then cut.
If your radishes have tops – use them in the soup too! It will be the complete Whole Food as radish tops are amazingly nutritious!
Eggs cooked the best in an egg cooker. Cool them in ice water and to peel – crack the shell all over the egg, peel the tip and stick it under the cold running water.
My eggs are fresh from the chickens and sometimes it’s impossible to peel them, but this method works like a charm!
I grind Milk Thistle seeds in my Nutribullet and keep it stored in my fridge in a glass container.
I keep whole Ginger rhizomes in my freezer (prewashed) and grate as needed with the skin.
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3 thoughts on “Cold Summer Soup from Russia. Dairy free recipe.”
I love that this soup is good cold and lasts as long as a week thank you milla it looks very good great tip to precook potatoes and eggs the day beforehand.
Thank you! 🙂 let me know how you liked it! for some Russian food, you have to be Russian to like it! 🙂
Lol , ok
ill keep you posted milla:)