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Okroshka with Whey and Sour Cream
Instructions
There are many ways to make okroshka, so every cook adjusts it to suit the tastes of their family. The main thing is that all the ingredients are finely chopped – hence the name of the dish, okroshka (from "to chop") – and poured with a cold dressing. Besides vegetables and eggs, okroshka includes a meat product, which can be chicken, beef, beef tongue, pork or simply boiled sausage. We will cook with chicken. The breast would be too dry, so we take two thighs. Put the chicken in a pot, add a little carrot, a small onion and roots of parsley and parsnip to make the meat tasty. Cover with clean cold water, salt it, and cook until the meat is done. Then let it cool in the broth – this way the meat stays juicier.
Boil the potatoes and the eggs until done and let them cool, but not in the water. It is best to boil the potatoes, eggs and meat in advance.
Soak the cucumbers, radish and herbs in cold water for five to ten minutes and wash them well. Set them aside on a towel to dry.
In okroshka, all the ingredients should be finely chopped. Cut the cucumbers into small, even cubes.
Dice the radish finely as well. Many people prefer to slice the radish into rounds; if it is small, that works too.
Take the cooled meat out of the broth. Remove the skin and separate the flesh from the bone. Finely chop the meat or pull it into pieces with two forks.
Finely chop the dried parsley and dill.
Finely chop the green onions.
Peel the cooled potatoes and cut them into small, even cubes.
For the boiled eggs, you can cut them all into cubes, but it is better to use only the whites and separate the yolks.
In a deep bowl, mash the yolks with a fork.
Add a couple of spoons of sour cream to the yolks from the total amount.
Mix the sour cream and yolks until smooth.
The dressing for okroshka can be kvass, whey, kefir, the broth in which the meat was cooked, or even mineral water. We will use whey and sour cream.
Pour part of the whey into a deep bowl and add all the sour cream to it. In a small amount of whey, the sour cream mixes well and will not clump. Add the prepared mixture of yolks and sour cream to the whey and sour cream; the yolk gives the dish a nice yellowish tint. Mix until smooth.
Transfer all the prepared ingredients into the pot and stir. Add the whey with sour cream and yolks, then pour in the remaining whey. If you like, you can add the broth in which the meat was cooked, but strain it first – the onion and root vegetables are not needed in the okroshka. Mix everything well and season to taste with salt, pepper and lemon juice. You can use citric acid, but natural juice is better.
The okroshka with whey and sour cream is now ready, and it is best to put it in the refrigerator to infuse. In a few hours the ingredients will absorb the dressing and take on a unified flavour. Pour the okroshka into a nice dish and serve it at the table.Bon appetit!
Tips
- 1
Be sure to let the okroshka stand for 4–8 hours in the refrigerator. Freshly made it tastes "raw"; after infusing, the flavour becomes the real, "proper Russian" one.
- 2
Cut all the ingredients into equal cubes of 0.5–1 cm – this is the key to an attractive look and to eating it comfortably with a spoon.
- 3
Whey is the "secret" of Soviet okroshka. If you do not have it, 2.5% kefir, soured milk (prostokvasha) or ayran will work. I make okroshka with kvass on a similar principle.
- 4
Add lemon juice (1 tbsp) if the whey is bland – it gives that characteristic "Russian" tang.
FAQ
What can replace the whey in this recipe? +
Good alternatives are 2.5% kefir (a more classic "Russian" option), soured milk (prostokvasha, with a soft tang), or ayran (a lighter version). You can also make your own whey: curdle milk with lemon juice (1 litre of milk plus 2 tbsp of juice, left for about an hour) and strain it through cheesecloth. Each substitute gives its own character – whey is the Soviet classic without fizz, while kefir is a little sharper.
Can the chicken be replaced with another meat? +
Yes. Classic okroshka can be made with different meats: boiled beef (a richer taste), boiled pork (tender), smoked chicken (for aroma), boiled "Doktorskaya" sausage (a quick Soviet version), or boiled tongue (a more refined option). For a meatless version, leave out the meat and add more vegetables. Each meat gives its own character; chicken is the classic for a light summer soup.
How long does okroshka keep? +
Ready okroshka keeps in the refrigerator for up to 3 days in a tightly closed pot. On the second day the taste becomes richer as all the flavours fully come together. Do not leave it at room temperature for more than 2 hours in the heat, as the dairy dressing spoils quickly. Do not freeze it – the cucumbers and radish will go watery when thawed, and the potato will turn "woody". It is best eaten within 1–2 days for the best taste.
What can be served with okroshka? +
It is ideal as a light dish on its own in hot weather, for lunch or dinner. Okroshka goes well with boiled potatoes with butter and dill, dark Borodinsky bread, or home baking with herbs (pies with onion and egg). For snacks, try pickled cucumbers, cherry tomatoes, or salo with garlic. Extra sour cream and fresh herbs are a must for every serving. Perfect for a family summer meal at the dacha.
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