Okroshka with Sour Milk and Whey

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

To prepare this okroshka, you will need two types of beets — very young ones with green tops and half of an older beet, for example, from last year's harvest.

Ingredients

Wheat Flour - 1 cup
Whey - 16 fl oz
Fermented Milk - 16 fl oz
Vegetable Oil - 1 tablespoon
Beetroot - 24.7 oz
Salad Potatoes - 3 pieces
Sour Cream - 5 tablespoons
Dill - to taste
Salt - to taste

Step by Step guide

Step 1

Pour vegetable oil into a pot, gradually mix in the flour, and stir until smooth. Place the pot over medium heat and, stirring constantly, heat it while gradually adding the warmed whey.

Step 2

In a separate bowl, mix the sour milk and sour cream, whisk and combine with a small amount of the hot mixture of whey, flour, and oil. Then, continuing to stir vigorously, combine everything in the pot. Let it cool.

Step 3

Thoroughly wash the beets (ideally using young beets with tops), cut them into small cubes, place them in a pot, cover with 480 ml of water, and boil until tender. Let it cool.

Step 4

Wash the half of the older beet, peel it, grate it finely, and squeeze the beet juice through a sieve or cheesecloth into the pot with whey.

Step 5

Wash the potatoes, boil them in their skins, let them cool, peel, and cut into small cubes.

Step 6

Combine the soup with the beet mixture, add salt if needed. Divide the boiled potatoes among bowls, pour the hot beet and whey mixture over them, and sprinkle with chopped dill.