Okróshka: Iconic Russian Cold Soup

There are no Russian restaurants in Vancouver, but you always can try their truly iconic Summer soup at home. All its ingredients are simple and healthy. Despite the widespread stereotype that Russia is a cold and snowy country, in many its Southern regions temperature reaches up to 50°C in summertime. In such conditions, people are trying not to heat their stoves much to keep temperature in their places as comfortable as possible. Thus, okróshka for them is not just a light and delicious dish, but also necessary Summer attribute. However, the most valuable benefit of this soup is its unique refreshing taste that brings relief in a hot sultry day. 

To feed 3-4 people, you will need:

• 1 bunch of radish 
• 3 baby cucumbers
• 6 medium eggs
• 1 large russet potato
• 1/2 bunch of spring onions
• 1 bunch of baby dill
• salt
• Juice of 1 lemon
• 1 litre of plain kefir 

Instructions:

1. Boil eggs and a potato. Put them on the side and leave until they cool down. Remove potato's skin so it could cool down faster. 
2. While your boiled ingredients reaching the temperature of your room, crumble all the raw ingredients into small pieces.
3. If you want to store okróshka in a fridge, the bowl for this dish MUST be made of either material than steel or aluminium. Metals oxidize okróshka and it spoils faster. 
4. When boiled eggs and potato are cool, crumble them and mix with other ingredients. 
5. Salt the dish.
6. Pour kefir and fresh water in a ratio of 2:1. 
7. Add lemon juice, mix the soup one more time, and serve. 

Mmmmm so good, isn't it? :)