How to make the perfect okroshka cold soup: 7 main tips

Okroshka is a refreshing dish prepared with fresh vegetables - cucumbers, radishes, onions, herbs, and sausage. The main accent is the dressing. It can be yogurt, sour cream, kvass, or mineral water.

Culinary expert Yevhen Klopotenko has shared useful tips that will help you make delicious okroshka on his website.

Tips from the cook:

1. You can prepare the dish without the main ingredient - meat or fish - by simply combining radish, cucumber, celery and dill, and you can also add ripe avocado.

2. Meat can not only be boiled but also baked or grilled. It will also be delicious with a piece of salmon and shrimp.

3. To make the dish very tasty, chop all the ingredients very finely. Never use a grater.

"Always start with vegetables so that they have time to infuse. Chop the radish and cucumber, add salt, mix and leave. The more juice the vegetables release, the tastier the okroshka will be, it's been proven," advises Klopotenko.

4. Greens, such as green onions and dill, will give the dish a special flavor, but you can also experiment and add parsley, a little cilantro and basil, and even a few mint leaves.

5. It is important to eat okroshka immediately after cooking or leave it in the refrigerator for 1-2 hours.

"If left in the refrigerator, you get a richer flavor, but it's like with borscht," the chef clarified.

6. For flavor, you can also add mustard, horseradish, more chili peppers, and Japanese wasabi sauce.

7. To keep the okroshka really cold, you can serve it with ice. Just add a few cubes to the plate.