Ingredients with Measurements:
- 4 cups vegetable broth
- 1 cup plain Greek yogurt
- 1 cup chopped cucumber
- 1 cup chopped radish
- 1 cup chopped boiled potatoes
- 1 cup chopped hard-boiled eggs
- 1 cup chopped fresh dill
- 1/2 cup chopped scallions
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons lemon juice
- Salt and black pepper to taste
Special equipment needed:
- Large mixing bowl
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cups and spoons
Step-by-step instructions:
1. In a large mixing bowl, combine the vegetable broth and Greek yogurt. Mix well until smooth.
2. Add the chopped cucumber, radish, boiled potatoes, hard-boiled eggs, fresh dill, scallions, parsley, and mint to the bowl. Mix well.
3. Add the lemon juice, salt, and black pepper to the bowl. Mix well.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until chilled.
5. Serve the vegetarian okroshka cold, garnished with additional fresh herbs if desired.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Chilling time: 1 hour
Temperature:
Refrigerate until chilled.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 180
Fat: 5g
Carbohydrates: 23g
Protein: 12g
Fiber: 4g
Substitutions for ingredients:
- You can use sour cream instead of Greek yogurt.
- You can use chopped celery instead of radish.
- You can use chopped carrots instead of cucumber.
Variations:
- Add chopped tomatoes for a more colorful dish.
- Use vegetable or chicken stock instead of vegetable broth.
- Add cooked chickpeas or beans for extra protein.
Tips and tricks:
- To make the okroshka creamier, blend the vegetable broth and Greek yogurt in a blender until smooth.
- Use fresh herbs for the best flavor.
- Chill the okroshka for at least 1 hour before serving to allow the flavors to meld together.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This dish is best served cold and should not be reheated.
Presentation ideas:
Serve the okroshka in individual bowls or cups, garnished with fresh herbs.
Garnishes:
Fresh herbs such as dill, parsley, and mint.
Pairings:
Serve with crusty bread or crackers.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Fresh salad
Troubleshooting advice:
- If the okroshka is too thick, add more vegetable broth or water to thin it out.
- If the okroshka is too thin, add more Greek yogurt or sour cream to thicken it up.
Food safety advice:
- Make sure to use fresh ingredients.
- Keep the okroshka refrigerated until ready to serve.
- Discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Okroshka is a traditional Russian cold soup that is typically made with meat, vegetables, and sour cream or kefir. This vegetarian version is a lighter and healthier twist on the classic recipe.
Flavor profiles:
This dish is creamy, tangy, and refreshing, with a mix of textures from the chopped vegetables and herbs.
Serving suggestions:
Serve this dish as a light lunch or dinner, or as a refreshing appetizer on a hot summer day.
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Region: Russian