Okroshka Recipe – Eats Now

Name: Okroshka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Yukon Gold potato, cut into a 1/3-inch dice; 6 large hard-boiled eggs, divided; 1/4 cups Dijon mustard; 1 cup smetana or European-style sour cream; 1 quart plain kefir; 1 cup water; 1 pinch kosher salt, plus more to taste; 1/4 pounds hot-smoked, salo (pork belly) or ham, cut into a 1/3-inch dice; 1 bunch radishes, cut into a 1/3-inch dice; 2 pickling cucumbers, peeled and cut into a 1/3-inch dice; 1/2 cups sliced scallions (reserve some for garnish); 1/2 cups finely minced dill (reserve some for garnish); 1 pinch freshly ground black pepper, plus more to taste

Servings: persons

1 large Yukon Gold potato, cut into a 1/3-inch dice
6 large hard-boiled eggs, divided
1/4 cups Dijon mustard
1 cup smetana or European-style sour cream
1 quart plain kefir
1 cup water
1 pinch kosher salt, plus more to taste
1/4 pounds hot-smoked, salo (pork belly) or ham, cut into a 1/3-inch dice
1 bunch radishes, cut into a 1/3-inch dice
2 pickling cucumbers, peeled and cut into a 1/3-inch dice
1/2 cups sliced scallions (reserve some for garnish)
1/2 cups finely minced dill (reserve some for garnish)
1 pinch freshly ground black pepper, plus more to taste

1
Place the potato in a small pot, and add water to cover by 1 to 2 inches. Bring to a boil over high heat, then reduce the heat until it's just high enough to maintain a simmer. Cook until the potato is tender when pierced with a knife. Drain and let the potato cool to room temperature.
2
While the potato is cooking, take 5 of the hard-boiled eggs (set aside the remaining egg for garnish), and separate the yolks from the whites. Dice the whites into 1/3-inch pieces, and set aside.
3
Place the yolks in a large bowl, and mash them with a fork. Add the mustard, and keep mashing to form a uniform, lump-free paste. Whisk in the smetana, then the kefir, then the water. Season to taste with salt, and refrigerate.
4
In a large bowl, mix together the reserved egg whites, potato, salo, radishes, cucumbers, scallions, and dill. Mix well, and season with salt and pepper. Place 3/4 cup of the salad mixture into soup bowls. Add 1 cup of the kefir mixture into each bowl, then top with slices of the reserved hard-boiled egg, scallions, and dill. Serve very cold. If you're not eating all the okroshka at once, store the kefir base and the prepared vegetables separately, and combine them just before serving. The kefir mixture will keep for up to 1 week, but the vegetables are best mixed up the day they are to be used.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large Yukon Gold potato, cut into a 1/3-inch dice, 6 large hard-boiled eggs, divided, 1/4 cups Dijon mustard, 1 cup smetana or European-style sour cream, and more.

Yes, Okroshka falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Okroshka

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