Okroshka with Cheese and Young Baked Potatoes

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

The principle of okroshka is the best for creating refreshing summer meals. And it’s the simplest: first, you gather the 'crumb' or salad in a bowl, and then dilute it to soup consistency with cold kvass or kefir—this approach to constructing a soup has always amazed foreigners. Moreover, you can add anything you like to the mixture. We decided to use Adyghe cheese instead of sausage and replace boiled potatoes with baked ones. The result is a hearty yet light soup-lunch without excessive calories. Adding a second course would be completely unnecessary.

Ingredients

Ayran - 25 fl oz
Adyghe cheese - 5 oz
Cucumbers - 5 oz
Avocado - 1 piece
Fingerling Potatoes - 10 oz
Dijon Mustard - 2 spoons
Lemon - ¼ pieces
Vegetable Oil - 0 fl oz
Salt - to taste
Ground Black Pepper - to taste
Scallions - to taste
Dill - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Thoroughly wash the potatoes with a brush, do not peel. Cut in half.

Step 3

Place the potatoes on a baking sheet lined with parchment paper, sprinkle with salt and pepper, drizzle with oil, and bake in a preheated oven at 355°F for about 30 minutes. If the potatoes can be easily pierced, they are ready.

Step 4

Cut the avocado in half, remove the pit, and set one half aside. Scoop out the flesh from the other half and place it in a mortar.

Step 5

Add mustard, finely chopped green onions, and squeeze in the lemon juice into the same mortar. Mash everything well with a pestle.

Step 6

Cut the second half of the avocado into cubes, ranging from 7 mm to 1 cm, or as preferred.

Step 7

Cut the radish, cucumber, and cheese into cubes of the same size.

Step 8

Arrange the sliced vegetables, cheese, and potatoes (you can cut the potatoes into smaller wedges if you prefer) on the plates. Add the mixture with green onions and avocado.