How to make
"Okroshka"
old Russian style
Cucumber Soup
Items and ingredients needed:
  • 3 to 8 cucumbers depending on size.  Do not peel.
  • 4 or 5 peeled hard-boiled eggs.
  • 1 quart of half and half milk product.
    Some people use buttermilk instead
  • 3 to 4 lemons depending on size
    or 3 to 4 fluid ounces of pure lemon juice
  • Salt - 1 teaspoon, more or less
  • Black pepper - 1 teaspoon, more or less
  • 3 tablespoons sour cream (Smetana).
  • Electric blender or food processor.
  • Half gallon container that will hold 8 cups or 64 fluid ounces.
Process
  1. Slice cucumbers into the blender container until it is about 3/4 full.  Uniform slicing is not important.  Depending on size or amount of cucumbers, you may have some left over that could be used another time or for a salad.


  2. Slice or quarter the eggs into the blender container.


  3. Add salt and pepper.  You may want to hold back on some of the salt and pepper and add later to perfect the taste.
  4. Add sour cream to the blender container.


  5. Halve the lemons and squeeze juice out of lemons into blender contianer.  If you already have lemon juice, just pour the proper amount into the blender container.


  6. Add the half and half until the blender container is almost full or to highest usable capacity without going over the top.


  7. Place lid on the blender container.


  8. Push the "Chop" button on the blender for about a second or two or to when the rotor teeth on the blender breaks free from chopping.  You will hear a different sound after the ingedients are all chopped up and become fluid.  Stop blender immediately.  If left on too long, the okroshka will be too watery and not chunky.


  9. Pour the okroshka out of the blender into a container for storage.


  10. Chill the okroska in the refrigerator for at least a half hour.


  11. After chillled for at least a half hour, the okroshka is ready to eat.  Stir before placing in a dish.  You can also check for taste to see if it needs more salt, pepper, or lemon to perfect the taste.

Let Me know about your experience with making okroshka and if this information has helped you. -  Jack of the family Slevkoff
email: Jack@CureOlives.com