Best Okroshka Made from Mom`s Recipe
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 6 hrs 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ring / s poultry sausage, finely diced
- 6 medium potato (s), boiled and diced
- 5 egg (s), cooked and diced
- 1 bunch radishes, grated
- 1 cucumber (s), grated
- 0.5 ½ bunch parsley, finely chopped
- 0.5 ½ bunch dill, finely chopped
- 3 spring onions, cut into thin rings
- 1 cup sour cream
- 1 cup sour cream
- 1 cup buttermilk
- 1 tablespoon, leveled mustard
- some lemon juice
- 1 ½ liter sparkling mineral water, chilled
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the potatoes and the eggs hard and let them cool down properly. Often I do this the day before.
- Dice or grate the poultry sausage, vegetables and herbs as described above. Stick to it exactly, whether diced or grated, in my opinion that makes a lot of difference.
- Put all ingredients in a large bowl or saucepan (with a lid in any case) and add the sour cream, sour cream and buttermilk, mustard and lemon juice and stir gently. Then pour the cold mineral water on until the desired thickness is reached. You need at least a 1.5 l bottle, usually 2 l. At the end then season with salt and pepper.
- The soup tastes best when it has been pulled through for a few hours and is best on the second day anyway. It can be kept in the refrigerator for a good 3 days and is the best solution for hot summer days. Very refreshing, especially since you drink so much liquid. Vegetarians can simply leave out the meat sausage.
- I`ve known the recipe from my mom since I was little and it`s been my favorite food ever since.
- The name of the soup Akroschka is correctly pronounced.
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