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Cold Summer Soup from Russia Dairy free recipe
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Okroshka. Cold Summer Soup from Russia. Dairy free.
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

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

Author: Milla Ezman
Ingredients
  • 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
for the liquid: Version #1:
  • 1-2 cups homemade mayo
  • 1/2 cup lemon juice
Low Fat Version #2
  • 1-2 young coconuts
  • 1/2 cup lemon juice
Instructions

  1. 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)

  2. 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. 

For the Base. Version #1:

  1. 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)

  2. Taste. Adjust the salt and the acid. It should be on the sour side.

For the Base. Version #2:

  1. 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.

  2. 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. 

And that's it! no more cooking for a whole week!

  1. Put the pot in your fridge to cool down and Enjoy your summer! 

    Blessings!

Recipe Notes
  • 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.