Preparation
- Boil the potatoes until done and hard-boil the eggs, then cool both thoroughly. This works well the day before.
- Cut the potatoes, eggs and sausage into small cubes. Coarsely grate the cucumber and radishes, cut the spring onions into fine rings and finely chop the dill and parsley.
- Put everything in a large pot or large bowl with a lid.
- Add the soured cream, crème fraîche, buttermilk, mustard and lemon juice and stir in carefully. Pour in the cold mineral water until the soup has the thickness you want.
- Season with salt and pepper and leave covered in the fridge for several hours to infuse. It tastes even better on the second day and keeps for about 3 days.
- Serve very cold, ideally in deep plates.
Drink with it
Vodka · excellent match
Clear vodka, neat and ice cold
In Russia it comes ice cold with okroshka; the neutral spirit leaves the dill and cucumber alone and clears the tangy cream base from the palate.
What Is Vodka? Raw Materials, Flavor, and CocktailsWheat beer · good match
Hefeweizen (wheat beer), well chilled
Yeast notes and freshness mirror the acidity of buttermilk and lemon, and the carbonation keeps the creamy soup light.
Wheat Beer: Where Do Banana and Clove Come From?Pale lager · good match
Pilsner, ice cold
Slim bitterness and carbonation suit the sparkling mineral water base and cut the soured cream and sausage.
Pils or Helles: What's the Difference?White wine · good match
Grüner Veltliner, dry
The peppery spice suits dill, cucumber and radishes, and the acidity manages without oak or weight.
Which wine pairs with food? A simple approach to choosing