This classic soup called 'okroshka' originated in Russia, probably in the Ukraine area.

The name most likely originated from "kroshit', which means to crumble into small pieces.
Okroshka is the soup most everyone loves and almost anyone can make. This is one of the tastiest and most refreshing soups out there.

Even though the ingredients are similar to those in a Russian salad, the taste of okroshka is quite different from that of a salad.

Okroshka is always served cold. Some people will even add ice cubes to served portions to keep the soup cold in hot weather or to chill it down even more. Very refreshing in summer time or during any hot weather.



















































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If you never had cucumber soup,
You've got to try it, you may like it.
Best during the hot summer months
when cucumbers are in season
and you want to cool down your insides.

No peeling required, just slice and drop
into a food processor or blender.
Easy to make and the taste can be addicting
.



How to make

(pronounced: "Okroshka")


old Russian style
Cucumber Soup

Step-by-step process with photos shown below.



Items and ingredients needed:


  • 3 to 8 cucumbers depending on size.
    Do not peel away skins.
  • 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 (8 cup) 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.  

 

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

 

  1. Add salt and pepper.  You may want to hold back on some of the salt and pepper and add later to perfect the taste.

 

  1. Add sour cream to the blender container.

 

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

 

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

 

  1. Place lid on the blender container.

 

  1. 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. 

 

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

 

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

 

  1. 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.

 

  1. Enjoy!

Jack, the son of Jack, of the family Slevkoff

.

 

Let Me know about your experience with making okroshka and if this information has helped you.   




 

 






The recipe that I have here is one that is past down to Me from several generations.  This recipe is a more simpler type of okroshka.  Other recipes may add onions, boiled potatoes, vinegar, kvass (fermented bread), sugar, dill, parsley, kefir (fermented milk) turnips, and sometimes meat such as beef, veal, ham, sausages, etcetera.  I like it simple and easy to make. I also want to maintain the taste I grew up with.  I use half and half milk product instead of the traditional kefir that some recipes may call for.

-- Jack; Slevkoff: 2012

"Kefir" is fermented milk made with kefir grains, yeast, and bacteria.  Kefir originated with shepherds of the North Caucasus region.  Kefir is hard to find in most countries.






























We may have raw olives for curing when in season which is September to November.

Most of Our picking is during the first or second week of October.

The raw olives would be sent via Priority Mail in a Flat Rate box measuring 11" x 8-1/2" x 5-1/2". The box may contain about two gallons of olives (10 pounds plus). Price is $26.50 plus $13.50 S&H.

A smaller olive variety is $21.50 plus $13.50 S&H. Usually ripe at the end of October or possibly in November.

All subject to availability.


Send requests with payment to:

Jack; Slevkoff
c/o 4460 West Shaw Avenue, Suite 140
Fresno [Non-Domestic]
California [Zip Exempt]













Step-by-step Process with Photos

Click on photo to enlarge




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.

Slice or quarter the eggs into the blender container.  Add salt and pepper.  You may want to hold back on some of the salt and pepper and add later to perfect the taste.




 

Add sour cream to
the blender container.







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


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


Place lid on the blender container.


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.






Pour the okroshka out of the blender into a container for storage.  Chill the okroska in the refrigerator for at least a half hour.






The consistency of the okroshka is ideal when a spoon floats on the surface.  However, some people like it thinner whereby the spoon sinks.  The choice is yours.  If you like it thinner, just add some milk


Looks good and tastes great.
Enjoy!





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