August 22, 2013

From Russia, With Love (Raw Okroshka Recipe). ~ Anzhela Shurina

Perfect soup for summer heat: Traditional Russian Raw Okroshka.

Okroshka is a perfect soup that Russians love to eat in the summer when it’s hot. The original recipe is not raw and not vegan but with some creativity I made it raw, vegan, absolutely guilt–free and delicious!

It’s a must try during summer heat.

The main ingredient in this soup is avocado. It should be ripe but not too soft.

Ingredients (2 servings):

  • 2 avocado, cut in big cubes
  • 3-4 leaves of Chinese cabbage, leaves cut as desired and the core cut in cubes
  • 3-4 leaves Iceberg lettuce, cut
  • 2-3 medium cucumbers, half cut in cubes, half julienned
  • 1-2 handfuls of rukkola, cut if it’s too big
  • 2 handfuls of sorrel, cut in small pieces
  • small bunch of green onions, cut
  • 1 small red onion, cut in small pieces
  • Small bunch of dill, cut

“Kvas” (700-800 ml):

  • 3 glasses of almond milk
  • Juice of 1 lemon
  • 2-3 small radishes

Blend everything until smooth.

Cashew sour cream:

  • 1 cup raw cashews (soaked for a couple of hours)
  • 1/4 teaspoon salt
  • 1 -2 teaspoon apple cider vinegar
  • 1 small lemon, juiced

Place nuts in a food processor.

Add 1/4 cup cold water, salt, vinegar and lemon juice.
Puree for 3-4 minutes or until completely smooth and creamy in consistency.

Assembling Okroshka:

  • Put prepared vegetables in a big bowl
  • Add Kvas· Add black pepper, as desired
  • Add sea salt or pink salt, as desired
  • Stir everything
  • Pour into individual bowls
  • Add cashew sour cream as desired

Enjoy amazing summer Russian Raw Okroshka—from Russia with Love!


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Assist Ed: Julie Garcia / Ed: Catherine Monkman

[Photo: Saucy Salad on Flickr. ]

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Anzhela Shurina