Yogurt okroshka

soups 378 Last Update: May 04, 2022 Created: May 04, 2022 0 0 0
Yogurt okroshka
  • Serves: -
  • Prepare Time: 30 min
  • Cooking Time: 40 min
  • Calories: -
  • Difficulty: Easy
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Okroshka is a cold soup made from vegetables, with the addition of meat, Bologna, or Vienna sausages. There are many ways for cooking this dish: with kefir, kvass, or mineral water. We suggest making okroshka with yogurt. It has a balanced taste and great health benefits.

Ingredients

Directions

  1. Peel the potatoes, put them into a pot, fill with water, and boil until ready. You can also bake potatoes in a slow-cooker or in the oven — this way, the vegetables will retain most vitamins. Peel the cooked potatoes and dice them finely. Hard-boil the eggs, remove the shells, and dice.
  2. Dice Bologna sausage, cucumbers, and peeled radish. Chop dill and scallions. Put all the ingredients in a pan or a deep bowl.
  3. Prepare the dressing. Pour cooled boiled water into the pan. Add yogurt, some salt, and two or three spoons of lemon juice. Mix all ingredients thoroughly.
  4. Add the diced vegetables, sausage, and greens to the yogurt dressing, and mix the ingredients well. If necessary, add a little more salt and a few drops of lemon juice. Leave the soup to rest for an hour.
  5. Mix well before serving and then dish into plates. The soup tastes best with sourdough rye bread.

Yogurt okroshka



  • Serves: -
  • Prepare Time: 30 min
  • Cooking Time: 40 min
  • Calories: -
  • Difficulty: Easy

Okroshka is a cold soup made from vegetables, with the addition of meat, Bologna, or Vienna sausages. There are many ways for cooking this dish: with kefir, kvass, or mineral water. We suggest making okroshka with yogurt. It has a balanced taste and great health benefits.

Ingredients

Directions

  1. Peel the potatoes, put them into a pot, fill with water, and boil until ready. You can also bake potatoes in a slow-cooker or in the oven — this way, the vegetables will retain most vitamins. Peel the cooked potatoes and dice them finely. Hard-boil the eggs, remove the shells, and dice.
  2. Dice Bologna sausage, cucumbers, and peeled radish. Chop dill and scallions. Put all the ingredients in a pan or a deep bowl.
  3. Prepare the dressing. Pour cooled boiled water into the pan. Add yogurt, some salt, and two or three spoons of lemon juice. Mix all ingredients thoroughly.
  4. Add the diced vegetables, sausage, and greens to the yogurt dressing, and mix the ingredients well. If necessary, add a little more salt and a few drops of lemon juice. Leave the soup to rest for an hour.
  5. Mix well before serving and then dish into plates. The soup tastes best with sourdough rye bread.

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