Okroshka Recipe: Russian Summer Soup

Method4 steps

1. 1

   Step 1: Peel the 3–4 raw medium potatoes and cut into ¼-inch (about 6 mm) cubes. Put them in a medium pot, cover with the separate potato-boiling water and add 1 tablespoon of the divided vinegar (1 tablespoon). Bring to a boil and boil for about 10 minutes, until cooked but still holding their shape. Drain well and cool promptly; rinse with fresh separate cold cooling water if desired to speed cooling. Discard the potato-boiling liquid.

   Diced potatoes AFTER boiling begins · 10 minUses 3–4 medium potatoes, raw, to peel, dice, boil and cool · Water to cover the diced potatoes, amount unspecified; drain after cooking · 1 tablespoon vinegar for potato-boiling liquid · Fresh cold cooling water for potatoes, only if needed

2. 2

   Step 2: Begin with the 3 already hard-boiled eggs. While the potatoes cook, cool the eggs if they are still warm using fresh cold water with ice, then peel them. Keep all three cooled, peeled eggs for dicing in step 3.

   Uses 3 already hard-boiled eggs, to cool, peel and dice · Fresh cold cooling water for still-warm hard-boiled eggs, if needed · Ice for cooling still-warm hard-boiled eggs, if needed

3. 3

   Step 3: Dice all the cooled, peeled eggs from step 2, all 3–4 cucumbers and the ½ lb ready-to-eat ham. Put them in a large pot with all the cooked, drained and cooled potato cubes from step 1, 3 tablespoons chopped dill and ½ cup finely chopped green onion.

   Uses All 3 cooled peeled hard-boiled eggs · 3-4 cucumbers (diced) · ½ lb ready-to-eat cooked ham, such as the source Black Forest ham, diced · All cooked, drained and cooled potato cubes · 3 Tbsp chopped dill (fresh or frozen) · 1/2 cup green onion (finely chopped)

4. 4

   Step 4: In a separate large bowl, whisk all 8 cups cold soup water, ⅓ cup sour cream, the remaining 2½ tablespoons vinegar and 2½ teaspoons salt until combined. Pour all this base over the prepared potato, egg, ham, cucumber and herbs from step 3. Stir well and serve cold; refrigerate the finished soup promptly if it is not being served immediately.

   Uses 8 cups cold water · 1/3 cup sour cream · Remaining 2½ tablespoons vinegar for the soup base · 2 1/2 tsp Salt · Entire cooled potato, egg, ham, cucumber and herb mixture