Ingredients with Measurements:
- 2 medium beets, peeled and diced
- 1 large cucumber, peeled and diced
- 1 cup cooked potatoes, diced
- 1 cup cooked carrots, diced
- 1 cup cooked peas
- 1 cup plain yogurt
- 1 cup kefir
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
- Ice cubes
Special Equipment Needed:
- Large mixing bowl
- Blender or food processor
- Serving bowls
Step-by-Step Instructions:
1. In a blender or food processor, puree the beets until smooth. Transfer to a large mixing bowl.
2. Add the diced cucumber, potatoes, carrots, and peas to the bowl.
3. In a separate bowl, whisk together the yogurt, kefir, dill, parsley, chives, honey, mustard, vinegar, salt, and pepper.
4. Pour the yogurt mixture over the vegetables and stir until well combined.
5. Add ice cubes to the bowl to chill the soup.
6. Serve the beetroot okroshka in individual bowls, garnished with additional fresh herbs if desired.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Chilled
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 4g
Carbohydrates: 29g
Protein: 9g
Sodium: 190mg
Fiber: 6g
Substitutions for ingredients:
- Greek yogurt can be substituted for plain yogurt.
- Buttermilk can be substituted for kefir.
- Fresh mint can be substituted for fresh dill.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different vegetables, such as radishes or bell peppers.
- Add a dollop of sour cream on top for extra richness.
Tips and Tricks:
- Chill the soup for at least an hour before serving for best results.
- Use a high-powered blender or food processor to puree the beets until smooth.
- Use fresh herbs for the best flavor.
Storage Instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Serve the soup chilled.
Presentation Ideas:
Serve the soup in clear glass bowls to show off the vibrant colors.
Garnishes:
Fresh herbs, sour cream, or croutons.
Pairings:
Crusty bread or a light salad.
Suggested Side Dishes:
Grilled chicken or fish.
Troubleshooting Advice:
If the soup is too thick, add more kefir or yogurt to thin it out.
Food Safety Advice:
Refrigerate any leftovers promptly.
Food History:
Okroshka is a traditional Russian cold soup that is typically made with kvass, a fermented beverage made from rye bread.
Flavor Profiles:
Slightly sweet and tangy, with a refreshing crunch from the vegetables.
Serving Suggestions:
Serve the soup as a light lunch or dinner on a hot summer day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Russian
Taste: Tangy, Sour, Refreshing, Savory, Earthy