Hello everyone,
Today’s special is summer, cold and refreshing Russian soup Okroshka! The taste of which is so unique, unforgettable and extravagant that is able to satisfy the most exotic gastronomic preferences. Ingredients? Octopus ink, rotten shark, fried spider…I’m KIDDING!
The ingredients are healthy and friendly as always at our Lenten Chef kitchen which are herbs, greens, vegetables, and nuts!
Okroshka is a Russian cold soup with either sour cream and kvass base or buttermilk and mineral water base. The goal here is to reach the cold sparkling water bubbling and refreshing texture, sour refreshing taste and the most important tangy, zesty aftertaste. In our vegan Okroshka, we are going to substitute buttermilk with cashew yogurt to omit dairy and to leave the base protein packed (because we are going to omit ham as well). The second must-have group of elements is fresh summer herbs, specifically spring onions and dill that add that unique okroshka-like taste. To finish the bowl we add radishes and boiled potatoes and add the desired zingy flavor by spicing up the soup with mustard, lemon juice, and salt.
Okroshka belongs to a camp of recipes that do not have a specific recipe or specific proportions of these or those ingredients to get the desired outcome. There are as many recipes of Okroshka as the hosts who serve them and each cook claims that one’s recipe is the best! Everyone knows the taste of perfect Okroshka, however, reaches the final goal with different approaches. The original recipe calls for ham, eggs, and buttermilk or sour cream that we are going to omit here because we want egg-free, meat-free and dairy-free environment. Do not get upset though. Our vegan Okroshka is going to taste the same as meat one and will be satisfyingly fulfilling.
Summer is on its full swing and we all crave for some refreshing, chilling and maybe sour –tangy food that will diminish the effect of heat. If you among those who love cold soups and is tired from traditional gazpacho and want some adventurous and scrumptious alternative, jump to a journey with us with our vegan Okroshka with Cashew Yogurt. They say Okroshka belongs to a category of dishes “love it or hate it”. Taking into account that we are not tasting bugs, spiders or rotten “whatever rotten food adventurous gourmets consume all over the world”, Okroshka with its unique exotic flavor and structure reached with the help of spices and herbs only deserves giving it a try! The maximum effect at minimum cost and risk!
After eating this incredible meal, you will become a pinch happier, I promise!
Bon Appétit!
Vegan Okroshka with Cashew Yogurt
Ingredients
- 24 oz cashew or soy yogurt
- 1 liter mineral water (naturally carbonated, sparkling)
- 18 oz radishes
- 2 medium cucumbers
- 1 bunch dill
- 1 bunch spring onions (4-5 strings)
- 1 tbsp Dijon mustard
- 1 tbsp salt
- 1/2 tsp pepper
- 1/2 lemon juice
Instructions
- Prepare your ingredients
- Slice radishes (using a mandoline), dice cucumbers and chop dill and spring onions
- Add yogurt to the pot, get a whisk and add mineral water slowly while whisking yogurt to dissolve with water completely.
- Add mustard, salt, and pepper and whisk again.
- Add vegetables to the pot and taste. Add lemon juice by little portions to reach a unique okroshka flavor that has a perfect balance of salty-saur-acid flavor.
- Put in a fridge for at least 2-3 hours and enjoy chilled. Bon Appetite!
